Pineapple upside-down cake

 

This is a very old fashioned recipe from my grandma. I really like the cake portion. Since this is a very sweet kind of cake, I feel like the traditional box mix type cake is just too much sweet. Also, the texture of this cake is unique and similar to angle food cake. The edges remain crisp while the top is gooey.

 

1 large can pineapple slices

1 small jar maraschino cherries

1/2 stick butter

1/2 cup dark brown sugar

4 eggs – separate whites from yolks

1 cup white sugar

1 cup flour

1 teaspoon vanilla extract

1 teaspoon baking powder

 

Preheat the oven to 350 degrees. In the pan (whether a glass pie dish or cast iron skillet), place the butter and dark brown sugar. Place this in the oven and allow it to melt and cook while you prepare the cake.

Place the egg whites in a mixing bowl. Mix on high speed until fluffy. They should be just before they begin to form peaks and look like this.

 

Add in the sugar and then the egg yolks.

Next, add the vanilla, baking powder, and then finally the flour.

Remove the pain with the sugar and butter from the oven. Layer the pineapple slices as well as the maraschino cherries. Use as much as you like. There is no right or wrong on this step.

Pour the cake batter on top of these fruits. Return the pan to the oven. Bake for 20-35 minutes or until a toothpick inserted into the center comes out clean. Cast iron baked cake takes longer. A glass pie plate will cook faster.

 

Allow the cake to cool 10 minutes. Place a plate over the cake upside down. Grab both dishes and flip the cake to where the pie pan is now on top. Slowly lift the pie pan and the cake will fall out onto the plate with the fruit layer on top. Cool fully before eating.