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Upside Down-Tropical Cake




Source of Recipe


Maggie Viken






List of Ingredients



• unsalted butter
  
• pineapple rings, drained and dried
  
• maraschino cherries, drained and dried
  
• brown sugar, handfuls
  
• pecans, chopped
  
• 1 3/4 C. unbleached flour
  
• 1 tsp. baking soda
  
• 1/2 tsp. sea salt
  
• 1/2 C. unsalted butter
  
• 1 C. brown sugar, packed
  
• 1/2 C. superfine sugar
  
• 2 jumbo eggs, separated
  
• 2 tsp. pure vanilla
  
• 1/2 C. buttermilk
  
• 1 C. bananas, ripe and mashed
  
• 1/2 C. dates, chopped
  
• 1/2 C. pecans, chopped
  






Instructions



1. Generously butter the bottom and sides of a rectangular pan, leaving little lumps of butter everywhere. Arrange pineapple rings on top of butter. Place a cherry in center of each pineapple ring. Sprinkle pecans over top of fruit. I put a lot of pecans so that all the fruit is almost completely covered. Top with a couple of handfuls of brown sugar. Press to set.
   
   
2. Sift flour with baking soda and salt. Set aside. Cream butter until light and gradually add sugars, beating until mixture is light and fluffy. Beat in egg yolks and vanilla. Combine buttermilk with mashed bananas. Add the sifted dry ingredients to the creamed mixture alternately with the banana mixture. Stir in dates and nuts. Beat egg whites until stiff and fold them in last. Carefully Pour batter into pan on top of fruit. Bake at 325 degrees F. until wooden pick inserted into center comes out clean. Cool in the pan on a wire rack. When almost completely cooled invert onto a cookie sheet or serving platter.