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.
Provided by Ladan M Miller
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Yield 24
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 246.3 calories, Carbohydrate 44.7 g, Cholesterol 80.5 mg, Fat 6.1 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 142.2 mg, Sugar 29.9 g
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