Saturday, September 20, 2008

Pineapple Upside Down Cake

One of the easiest cakes to make is Pineapple Upside Down Cake. I decided to make this as a dessert for a little brunch I was doing, and it was a tasty and simple decision! It's topped with a brown sugar and butter combo that goes great with pineapple, and the cake is always super moist. Needless to say, you should definitely keep some pineapple on hand so you can make this in lightning fast speed.

Pre-heat your oven to 350°F.

Lightly butter an 8inch cake pan. Melt 1/2 cup of butter and to it, add 1 cup of dark brown sugar and stir to blend. Add this to the bottom of the cake pan. On top of this tasty layer, place some pineapple rings. Set aside.

For the cakey goodness, separate 4 eggs. Whisk the egg yolks lightly and add the juice of one lemon. Set aside.

Beat the egg whites, and add a pinch of salt. Once the egg whites become stiff, gradually fold in 1/2 cup caster sugar, and then the egg yolk mixture. Sift 1 cup of flour and 1 tsp baking powder. Carefully fold this into the egg mixture.

Pour the fluffy batter over the brown sugar and pineapple layer and bake for 30mins, or until a toothpick comes out clean when poked in the center.

While the cake is still hot, invert onto your prettiest of plates, and enjoy savoring this tasty tropical treat.

Recipe from: 1000 Best Every Recipes by Martha Day

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