Fresh Pineapple Upside Down Cake Friday, June 1, 2007


3/4 cup butter
3/4 cup packed dark brown sugar
3/4 cup unsweetened pineapple juice
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 cup white sugar
3 eggs
1/2 tsp vanilla extract
1 fresh pineapple - peeled, cored and cut into rings


Preheat oven to 375 deg. Melt the butter. Pour about 1/4 cup of the butter into a heavy skillet. Place over medium heat and cook about 10 minutes or until pineapple is lightly browned. Remove pineapple to a plate. Pour any remaining butter and juice into a 9" cake pan. Mix another 1/4 cup of the butter with the dark brown sugar and 1/4 cup of the pineapple juice. Place this mixture in the bottom of the cake pan. Arrange the pineapple rings on the brown sugar mixture in a decorative pattern (be creative). Set pan aside. Stir together the flour, salt, white sugar, and baking powder. Separate the eggs. Beat the whites until stiff but not dry. Beat two of the egg yolks until lemony yellow. Stir in the remaining ½ cup pineapple juice, vanilla, and remaining melted butter. Add this mixture to the flour mixture. Gently fold in the egg whites. Pour batter over the top of the brown sugar and pineapple rings. Bake at 375 deg for 30 to 35 minutes. Let cake cool in pan for 10 minutes then cover pan tightly with a serving dish and invert so that the pineapple side is up. If any pineapple sticks to the pan, remove it with a fork and fit it back into its right place on the cake. Be sure the serving dish is large enough to catch any syrup which may have formed in the cooking.


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