It has been busy, busy, busy around here! Our Quatro de Mayo party was a big success and so was the pineapple upside-down cake, because there was NONE left. This has been my standard recipe for years and I have yet to meet anyone, The Young One excepted of course, who doesn’t just love it.
Pineapple Upside-Down Cake
1/2 cup (1 stick) butter
1 cup packed brown sugar
1 (20 ounce) can pineapple slices, drained
12 – 15 maraschino cherries, halved
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1 tablespoon butter, melted
1 teaspoon almond extract (vanilla can be substituted)
Preheat oven to 325 F.
In a 12 inch heavy skillet with a heat resistant handle (I use a cast iron skillet), melt the 1/2 cup butter over very low heat. Remove from heat and sprinkle brown sugar evenly over the butter. Arrange the pineapple slices to cover the bottom of the skillet and distribute the cherries around the pineapple; set aside.
Sift together flour, baking powder and salt.
Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber spatula, using an over-and-under motion, gently fold the egg yolks and flour mixture into the whites until blended. Fold in the 1 tablespoon melted butter and extract; spread batter evenly over the pineapple and cherries in the skillet.
Bake for 35 to 45 minutes, or until surface springs back when gently pressed with a fingertip. Loosen the edges of the cake with a table knife; cool the cake for 5 minutes before inverting onto a serving plate.