Another great recipe
Pineapple Upside-Down Cake |
| Melt about 1/2 cup butter and stir in 1 cup of brown sugar. Add 1 cup walnuts. Add 8-to-10 slices canned pineapple (remember to drain first, or substitute some of the juice for some of the brown sugar). Place all these ingredients neatly in a sheet-cake pan or large round cake pan (which you may prefer to lightly spray first with a cooking oil). Cover these items with a mixture of 1 cup cake flour, 1 teaspoon baking powder, 4 egg yolks, 1 teaspoon vanilla, 1 cup sugar, separately whipped 4 eggs whites and 1/4 teaspoon salt. So, to recap: you have your bottom set of pineapple slices in butter, brown sugar and walnuts and your top set of batter including flour, baking powder, eggs (separated yolks and whipped whites), vanilla, sugar, and salt. Next, bake the cake in a 325-degree oven for 1/2 hour. After baking, you are supposed to serve this dessert upside down--either reversing each slice when dishing out or reversing the whole cake onto a serving tray (the browned pineapple slices are thus on the top of the dessert serving). Other fruits, fresh or canned, may work also, but pineapple may be your best bet. Add a small amount of rum or whipped cream for the final touch. |
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© M. Stockbridge 2001-2007
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Page last modified Feb. 18, 2007.