Saturday, March 14, 2009

Skillet Pineapple Upside-Down Cake

Skillet Pineapple Upside-Down Cake

1/4 cup butter
2/3 cup firmly packed light or dark brown sugar
1 (20-ounce) can
pineapple slices, (with juice)
9 maraschino cherries

2 large eggs, separated
3/4 cup granulated sugar
3/4 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder

Whipped cream or vanilla ice cream (optional)

Melt butter in a 9-inch cast-iron skillet. Spread brown sugar evenly over bottom of skillet. Drain pineapple, reserving 1/4 cup juice; set juice aside.

Arrange pineapple slices in a single layer over brown sugar mixture, and place a cherry in center of each pineapple ring; set skillet aside.

Beat egg yolks at medium speed with an electric mixer until thick and lemon-colored; gradually add granulated sugar, beating well. Heat reserved pineapple juice in a small saucepan over low heat. Gradually add juice mixture to the yolk mixture, beating until blended.

Combine all-purpose flour, salt, and baking powder; add dry ingredients to the yolk mixture, beating at low speed with electric mixer until blended.

Beat egg whites until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices. Bake at 325F for 45 to 50 minutes. Cool cake in skillet 30 minutes;
invert cake onto a serving plate. Serve warm or cold with whipped cream or ice cream, if desired. Yield: Makes 10 servings.

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