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Pineapple Upside-Down Cake




Source of Recipe


Azlinda


List of Ingredients




Pineapple Upside-Down Cake



2/3 C packed light brown sugar
1/3 + 1/4 C butter, softened, divided
2 tsp. vanilla extract, divided
1/2 tsp. cinnamon
9 canned pineapple slices
9 maraschino cherry halves
2 egg yolks
2 egg whites, stiffly beaten
1/2 C sugar
1 1/2 C flour
2 tsp. baking powder
3/4 tsp. salt
1/4 C shortening
1/4 C pineapple juice
1/4 C half and half
1/4 C buttermilk

Recipe





Preheat oven to 350° F. Mix brown sugar and 1/3 cup butter in a bowl. Stir
in
1 teaspoon vanilla and cinnamon. Spread evenly over the bottom of an
ungreased 9" cast iron skillet or a 9" x 9" baking pan. Heat until the
brown
sugar melts.

Arrange pineapple slices over the brown sugar mixture. Place a cherry half
in
the middle of each slice. Beat egg yolks in a mixer bowl until thickened.
Gradually add 1/2 cup sugar, beating constantly until blended.

Mix flour, baking powder and salt together in a large mixing bowl. Add
shortening, 1/4 cup butter, pineapple juice, half and half, buttermilk and
1
teaspoon vanilla. Beat until blended, scraping the bowl occasionally. Mix
in
egg yolk mixture. Fold in stiffly beaten egg whites.

Spoon the batter into the prepared skillet. Bake for 35 - 40 minutes or
until
a cake tester comes out clean. Invert the skillet onto a serving platter,
allowing the skillet to rest on the cake for several minutes before
removing.