Pineapple Upside-Down Cake

By [e-mail]

Ingredients

• 4 eggs
• 1/2 cup butter
• 1 cup packed light brown sugar
• 1 (20 ounce) can sliced pineapple (saving 1/4-1/2 C Juice)
• 10 maraschino cherries, halved
• 1 cup sifted cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup white sugar
• 1 tablespoon butter, melted
• 1 teaspoon almond extract
• 2 tablespoons Sour Cream

Details

Servings 12
Preparation time 25mins
Cooking time 60mins
Adapted from allrecipes.com

Preparation

Step 1

Preheat oven to 325°.

In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside.

Sift together flour, baking powder, and salt.

Whisk together eggs and sugar, until liquid becomes light yellow and foamy.

With a wire whisk or rubber scraper, using an over-and-under motion, gently fold the flour mixture into the liquid until blended. Fold in 1 tablespoon melted butter or margarine, pineapple juice, sour cream, and almond extract. Spread batter evenly over pineapple in skillet.

Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.