Cake Central › Recipes › Pineapple Upside-Down Cake VI

Pineapple Upside-Down Cake VI

This recipe was given to me by one of my best friends. Cooked apples, peach, apricot, pear or papaya slices could be used instead of pineapples, or a mixture of two fruits like pineapple and papaya.

Pineapple Upside-Down Cake VI

Ingredients

  • 1 cup white sugar 1 tablespoon butter 1 (20 ounce) can pineapple rings 1/3 cup reserved pineapple juice 1/2 cup butter 2 cups white sugar 8 egg yolks 8 egg whites 1/4 teaspoon cream of tartar 3 cups cake flour 3 teaspoons baking powder 1/4 teaspoon salt 1/4 cup evaporated milk

Instructions

1 Preheat oven to 350 degrees F (175 degrees C). Melt sugar In a small saucepan on the stovetop, then add butter. Pour this syrup into a 9x13 inch pan, followed by the pineapple juice. Arrange the pineapple rings on the syrup and set aside. Sift together flour, baking powder and salt. Set aside. 2 In a large bowl, cream butter and 1 cup of sugar until light and fluffy. Add egg yolks gradually, beating well. On low speed, add the sifted flour mixture alternately with the milk. 3 In a separate large bowl, whip egg whites and cream of tartar until soft peaks form. Gradually add 1 cup of sugar and beat until stiff, but not dry. Fold egg whites into batter until no streaks remain. 4 Pour batter over pineapple in the pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until toothpick inserted into cake comes out clean. Invert immediately onto serving dish.

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Cake Central › Recipes › Pineapple Upside-Down Cake VI