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    Pineapple Upside-Down Cake - part 2

    Cake


    List of Ingredients


    • 1 1/2 cups sifted flour
    • 1 3/4 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/3 cup butter or margarine
    • 3/4 cup granulated sugar
    • 2 eggs separated
    • 1 teaspoon greated lemon zest
    • 1 tablespoon lemon juice
    • 1 teaspoon vanilla
    • 1/2 cup sour cream
    • 2 tablespoons reserved pineapple juice (from pineapple slices above)


    Instructions


    1. Preheat oven to 350. Sift flour with baking powder and salt onto wax paper; set aside
    2. Cream butter with 1/2 cup sugar in large bowl beat at high speed until fluffy-light. At medium speed, beat in egg yolks, lemon zest and juice and vanilla. Combine sour cream and pineapple juice
    3. Add sifted dry ingredients to creamed mixture alternately with sour cream mixture, beginning and ending with the dry and beating after each addition only enough to blend.
    4. Whip egg whites with remaining 1/4 cup sugar until mixture peaks stiffly. Gently fold into batter

    5. Pour batter into skillet and bake 35 minutes or until springy to touch.
    6. Cool cake in skillet on wire rack 10 minutes, then loosen carefully around edges and invert on large cake plate. If any pineaple slices or cherries dislodge seet back into place.

    RECIPE CONTINUES

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