Pineapple Upside Down Cake with Maraschino Cherries

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Recipe by Amy Sherman

Yield: 8 servings

Course:
Occasion:

Ingredients

  • 1 large can pineapple crushed or sliced
  • 2 cups flour sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup plus 2 tablespoons butter
  • 1 cup sugar
  • 2 eggs separated
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup brown sugar
  • Maraschino cherries for garnish

Directions

  1. Drain the juice from the can of pineapple.
  2. Sift 2 cups flour. Sift again with 2 teaspoons baking powder and 1/2 teaspoon salt.
  3. Cream 1/2 cup butter, gradually add 1 cup sugar; cream well.
  4. Beat yolks and whites of eggs separately. Add yolks to creamed mixture, then add flour and milk alternately, mixing well.
  5. Fold in the beaten egg whites and vanilla.
  6. Melt 2 tablespoons butter in a large frying pan.
  7. Spread 1 cup brown sugar over the pan.
  8. Add pineapple, placing rings closely together in an attractive pattern.
  9. Pour cake batter over fruit.
  10. Bake for 45 minutes at 350 degrees.
  11. Remove from oven, turn upside down onto serving plate and garnish with maraschino cherries.
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