OLD-FASHIONED PINEAPPLE UPSIDED-DOWN CAKE
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 380.1
- Total Fat: 19.8 g
- Cholesterol: 105.1 mg
- Sodium: 276.6 mg
- Total Carbs: 50.4 g
- Dietary Fiber: 1.0 g
- Protein: 3.3 g
View full nutritional breakdown of OLD-FASHIONED PINEAPPLE UPSIDED-DOWN CAKE calories by ingredient
Introduction
This recipe use sour cream I have tried with low fat sour cream and every one could not tell the differene. I use my cast iron skillet for this.note I do not use the cherries, {1} i do not like them and {2} they have red dye in them This recipe use sour cream I have tried with low fat sour cream and every one could not tell the differene. I use my cast iron skillet for this.
note I do not use the cherries, {1} i do not like them and {2} they have red dye in them
Number of Servings: 8
Ingredients
-
2/3 cup butter, divided
2/3 cup firmly packed brown sugar
1 (1pound-4-ounce) can pineaple slices
2 tablespoons of pineapple juice
9 marashchino cherries
1 1/2 cups sifted cake flour
1 3/4 teaspoons baking power
3/4 teaspoons salt
2 eggs separated
3/4 cup granulated sugar divided
1 teaspoon grated lemon ring
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 cup sour cream
Directions
Melt 1/3 cup butter in a 10-inch ovenproof skillet. Stir in brown sugar until well-blended. Drain pineapple, reserving 2 tablespoons liquid. arrange pineapple slices, close together in butter mixture; there will be a couple of pineapple slices left over. Center a cherry in each pinapple hole
In a mixing bowl, sift together cake flour. baking power and salt.
In a mediu-size bowl. beat egg whites until foamy. Beat in 1/4 cup sugar, a tablespoon at a time until meringue stands in soft peaks.
Beat remaning 1/3 cup butter with remaining 1/2 cup sugar until fluffy. Beat in egg yolks. lemon rind, lemon juice and vanilla. Bleand flour mixture into butter sugar mixture alternately with sour cream and reserved 2 tablespoons pineapple juice. Fold in meringue until no streaks of white remain. Pour over pineapples in skillte.
Bake in a preheated 350-degree oven for 30-35 minutes, or until center of cake springs back when lightly touched.
Cool cake in skillet on a wire rack for 10 minutes, then invert over a serving plate. Let skillet remain over cake for 1 minute for syrup to drain
make 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user IAMLOVINGIT.
In a mixing bowl, sift together cake flour. baking power and salt.
In a mediu-size bowl. beat egg whites until foamy. Beat in 1/4 cup sugar, a tablespoon at a time until meringue stands in soft peaks.
Beat remaning 1/3 cup butter with remaining 1/2 cup sugar until fluffy. Beat in egg yolks. lemon rind, lemon juice and vanilla. Bleand flour mixture into butter sugar mixture alternately with sour cream and reserved 2 tablespoons pineapple juice. Fold in meringue until no streaks of white remain. Pour over pineapples in skillte.
Bake in a preheated 350-degree oven for 30-35 minutes, or until center of cake springs back when lightly touched.
Cool cake in skillet on a wire rack for 10 minutes, then invert over a serving plate. Let skillet remain over cake for 1 minute for syrup to drain
make 8 servings
Number of Servings: 8
Recipe submitted by SparkPeople user IAMLOVINGIT.
