Wednesday, February 15, 2012

Mary's Upside-down Pineapple Cake

By, Mary Missig Daubenberger

It is called Upside down cake or skillet cake because, technically it can be cooked on top of the stove and because a cast iron fry pan seems to work to keep it from burning- even in the oven.  Good Luck.
You can also substitute any other fruit that you have. (apples and peaches, require a little LESS sugar)
Preheat oven to 350

Melt in a skillet:
1/4 to 1/2 cup butter
Add, cook gently and stir until dissolved:
1/2 to 1 cup brown sugar

Remove pan from heat and place over the butter and sugar mixture:
Slices or halves of drained canned fruit

Cover the fruit with the following batter.
Sift together:
1 cup cake flour
1 teaspoon double-acting baking powder

Beat in separate bowl:
4 egg yolks
1 tablespoon melted butter
1 teaspoon vanilla

Sift in a separate bowl:
1 cup sugar
Whip until stiff but not dry
4 egg whites

Fold in the sugar, 1 tablespoon at a time; then fold in the yolk mixture, and finally the sifted flour, 1/4 cup at a time.  Bake cake for about 30 minutes.  Immediately upon removal from the one, reverse the cake onto a serving plate.  Allow pan to remain over the cake briefly to let brown sugar mixture coat the cake.  Remove pan and serve upside down.

And, like I said- you can easily vary the recipe for you convenience.  I'm certain I never sifted anything on a boat or beat anything in a separate bowl!

No matter what- it will get eaten!  :)  

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