Old Fashioned Pineapple Upside-Down Cake Tasty Recipes

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Old Fashioned Pineapple Upside-Down Cake

"This old-fashioned cake recipe can provide a clearly desirable take on the dessert conventional: pineapple upside-down cake."

Ingredients :

four eggs
half of cup butter
1 cup packed mild brown sugar
1 (20 ounce) can sliced pineapple
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

Instructions :

Prep : 25M	Cook : 12M	Ready in : 1H

Preheat oven to 325 levels F (a hundred sixty five ranges C).
In a 10-inch heavy skillet with a warmth-resistant deal with (I use a cast iron skillet), soften 1/2 cup butter over very low warmth. Remove from heat, and sprinkle brown sugar lightly over pan. Arrange pineapple slices to cowl backside of skillet. Distribute cherries round pineapple; set aside.
Sift collectively flour, baking powder, and salt.
Separate the eggs into two bowls. In a huge bowl, beat egg whites simply until tender peaks form. Add granulated sugar regularly, beating well after each addition. Beat till medium-stiff peaks form. In a small bowl, beat egg yolks at high velocity till very thick and yellow. With a twine whisk or rubber scraper, the usage of an over-and-under motion, gently fold egg yolks and flour aggregate into whites till blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter flippantly over pineapple in skillet.
Bake till surface springs again while lightly 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 five mins before inverting onto serving plate.

Notes :

Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.

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