Pineapple Upside-Down Cake 1
This recipe is one of the best versions of the classic pineapple upside-down cake.
1 1/2 cups sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons butter or margarine
1/2 cup brown sugar, firmly packed
1 (20-ounce) can pineapple slices, drained
3 large eggs, separated
1 1/2 cups granulated sugar - divided use
1/2 cup boiling water
- Preheat oven to 350°F (175°C).
- In a small bowl whisk together the flour, baking powder and salt; set aside.
- Melt butter in a 10-inch cast-iron or oven-proof skillet over low heat. Sprinkle brown sugar evenly over butter in skillet; remove from heat. Arrange pineapple slices in a single layer over brown sugar mixture; set aside.
- In a large mixing bowl, beat egg yolks at medium speed of an electric mixer until thick and pale; gradually add 1/2 cup sugar, beating well. Add flour mixture to the egg mixture alternately with the boiling water, beginning and ending with the flour mixture, mixing well after each addition.
- In another bowl, beat egg whites at high speed until stiff peaks form; gently fold into batter. Spoon batter evenly over pineapple in skillet.
- Bake for 45 minutes. Immediately invert cake onto a serving plate; let cool slightly before serving.
Makes 6 to 8 servings.