Hello, I’m Kate. Today, we’re going to prepare pineapple upside down cake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pineapple Upside Down Cake Recipe
Pineapple Upside Down Cake is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Pineapple Upside Down Cake is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook pineapple upside down cake using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pineapple Upside Down Cake:
- Take 4 eggs
- Take 1/2 cup butter
- Prepare 1 cup packed light brown sugar
- Prepare 1 (20 ounce) can sliced pineapple
- Take 10 maraschino cherries, halved
- Take 1 cup sifted cake flour
- Take 1 teaspoon baking powder
- Make ready 1/4 teaspoon salt
- Take 1 cup white sugar
- Get 1 tablespoon butter, melted
- Prepare 1 teaspoon almond extract
Instructions to make Pineapple Upside Down Cake:
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulate
- 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.
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