Pineapple-Upside-Down Cake
Ingredients
½ cup butter (about 100g)
½ to ¾ cup brown sugar
1 can (14 oz liq) pineapple chunks
maraschino cherries
1 cup sifted cake flour
1 teaspoon baking powder
⅛ teaspoon salt
3 eggs (separate egg white and egg yolk)
½ cup sugar
5 table spoons pineapple juice
½ teaspoon vanilla extra
Directions
Preheat oven to 350°F. Before making cake batter, prepare topping: In 12" by 8" baking pan, place butter or margarine; place pan in oven until butter melts. Sprinkle brown sugar over butter. Meanwhile, drain pineapple chunks; use pineapple to form “flowers” in sugar mixture. Use a cherry for center of each flower.
Sift flour, baking powder, salt.
In large bowl, beat egg yolks until light color, then slowly add sugar and vanilla. Slowly add in the flour mixture, same time, add in the pineapple juice.
In small bowl, beat up the egg white.
Use the rubber spatula stir in the beaten up egg white to the batter.
Carefully pour the batter into the designed baking pan.
Bake 35 to 40 minutes until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. The loosen cake from sides of pan; place plate on top of pan and invert both; lift off pan.
My Comments
I didn’t have any cherries. It will be prettier if you use some.
The amount of pineapple juice is not critical, I just used the juice drained out from the can, did not bother to buy more juice.
For sugar lovers, this recipe is not sweet enough, you may want to add more brown sugar and butter for the topping.