Pineapple Upside Down Cake

 

Ingredients:

5

 

Pineapple Slices

5

 

Maraschino Cherries

1

Cup

Sugar

6

Tbl

Milk

2

 

Egg Yolk

2

 

Egg White

1

Tbl

Sugar

1

Cup

All-Purpose Flour

1

Tsp

Vanilla

8

Tbl

Butter

1

Cup

Brown Sugar

Cup

Pecans, Chopped

Directions:

Preheat oven to 350F. Beating steadily with an electric mixer on medium, gradually add cup of sugar and the milk to the egg yolks. Mix in the flour, vanilla extract and cup sugar and beat well.

In a small bowl beat the egg whites until foamy, gradually add in 1 tablespoon of sugar and beat until egg whites are stiff. Gently fold the egg whites into the creamed mixture.

Melt the butter in a small saucepan over medium heat. Add the brown sugar and blend well. Pour the brown sugar mixture into a 9 round cake pan. Tilt to cover bottom. Arrange the pineapple slices in the pan. And place one maraschino cherry in center of each pineapple. Sprinkle with the chopped pecans. Cover these ingredients with the batter and place in oven for 25-30 minutes, or until a tester inserted n center comes out clean. Invert the cake immediately onto a serving dish.

 

Yields

6 servings

 

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