Pineapple Upside Down Cake

By JDARK

Ingredients

• Topping:
• 1/3 cup butter or margarine
• 2/3 cup firmly packed brown sugar
• 20 ounces pineapple slices, drained
• 2 tablespoons liquid reserved for cake
• 10 maraschino cherries
• Cake:
• 1-1/2 cups sifted all-purpose flour
• 1-3/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup butter or margarine
• 3/4 cup granulated sugar
• 2 eggs, separated
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 cup sour cream

Details

Servings 8
Preparation time 20mins
Cooking time 55mins

Preparation

Step 1

Topping:
1. Melt butter in 10" cast iron skillet.
2. Off heat, stir in brown sugar.
3. Pat pineapple dry; arrange in skillet.
4. Place cherry in center of pineapple slices.

Cake:
5. Heat oven to 350 degrees F.
6. Sift flour, baking powder and salt onto waxed paper; set aside.
7. Beat butter with 1/2 cup sugar in large bowl at high speed until light and fluffy.
8. At medium speed, beat in yolks, zest, juice and vanilla.
9. Combine sour cream and reserved 2 tablespoons pineapple juice in small bowl.
10. Add flour mixture to butter mixture alternatively with sour cream mixture, beating after each addition only enough to blend.
11. Using clean beaters, beat whites in a bowl until soft peaks form.
12. Beat in 1/4 cup sugar, a tablespoon at a time, until stiff peaks form.
13. Fold into batter.
14. Scrape batter into skillet.
15. Bake at 350 degrees F for 35 minutes or until springy in touch.
16. Cool cake in skillet on rack for 10 minutes.
17. Loosen edge, invert onto plate.
18. Serve slightly warm.