Upside-down Pineapple Cake
Pineapple slices that cover the bottom of your pan
1/4 to 1/2 cup butter
1 Cup packed brown sugar
1 Cup flour
1 tsp. double-acting baking powder
4 eggs, separted
1 tbsp. melted butter
1 tsp. vanilla
1 Cup sugar
Melt in skillet 1/4 to 1/2 cup butter.
Add packed brown sugar and cook gently and stir until dissolved.
When dissolved remove pan from the heat and add the pineapple slices; coat the slices well.
Add this mixture to your baking pan and set aside.
Sift flour and baking powder together in a bowl, set aside.
In another bowl beat the 4 egg yolks; add 1 tbsp. melted butter and vanilla. Set aside.
In another bowl measure 1 cup sugar. Set aside
In mixer, whip the 4 egg whites until stiff but not dry; then fold in sugar 1 tbsp. at a time as not to deflate the egg whites, then add the yolk mixture and then add the flour 1/4 cup at a time.
Pour over the pineapple in the baking pan and bake at 325F for 30 minutes, or until golden and tooth pick comes out clean in centre.
Pairs Well With
This recipe comes from a lady I worked with. It is different from most pineapple up-side down cakes. It has a nice cake top that is crunchy but moist inside and I do find it sweet.
I hope you enjoy this cake as we do.