Pineapple Upside-Down Cake With Macadamia Nuts

By á-174942

Ingredients

• 12 tablespoons unsalted butter - (1 1/2 sticks) room temperature
• 2/3 cup brown sugar - (packed)
• 1/2 cup chopped macadamia nuts
• 1/4 cup dried tart cherries see * Note
• 2 tablespoons minced peeled fresh ginger
• 1/2 medium pineapple peeled, quartered
• lengthwise, cored, cut crosswise 1/4"-thk
• pieces
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup sugar plus
• 2 tablespoons sugar
• 2 tablespoons finely-grated orange peel
• 3 large eggs separated
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 2/3 cup buttermilk
• Whipped cream

Details

Servings 6

Preparation

Step 1

* Note: Sold at specialty foods stores, natural foods stores and some supermarkets.

Preheat oven to 350 degrees. Melt 6 tablespoons butter in 9-inch-diameter cake pan with 2-inch-high sides set atop burner on medium-low heat. Stir in sugar, nuts, cherries and ginger. Cook until sugar mixture bubbles, stirring often, about 6 minutes. Cool slightly. Arrange pineapple pieces, overlapping slightly and in concentric circles, over sugar mixture. Set aside.

Whisk flour, baking powder, baking soda and salt in medium bowl. Using electric mixer, beat 3/4 cup sugar and orange peel in large bowl until fragrant. Beat in 6 tablespoons butter until light. Beat in yolks 1 at a time. Beat in lemon juice and vanilla. Beat in flour mixture alternately with buttermilk.

Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Add 2 tablespoons sugar and beat until firm peaks form. Fold into batter. Spoon into pan atop pineapple.

Bake cake until tester inserted into center comes out clean, about 1 hour. Transfer to rack; cool 5 minutes. Invert onto platter. Serve with whipped cream.

This recipe yields 6 to 8 servings.