Ingredients
- 2/3 cup butter
- 2/3 cup brown sugar, firmly packed
- 1 can(1 lb.4 oz.)Dole Sliced Pineapple
- 9 maraschino cherries
- 2 eggs, separated
- 3/4 cup granulated sugar
- 1 teaspoon grated lemon peel
- 1 teaspoon lemon juice
- 1 teaspoon vanilla
- 1 1/2 cups sifted cake flour
- 1 3/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1/2 cup dairy sour cream
Directions
Melt 1/3 cup butter in 10-inch skillet with oven-proof handle. Add brown sugar and stir until well blended. Drain pineapple well reserving 2 tablespoons of syrup. Arrange slices close together in butter-sugar mixture. Extra slices may be cut into wedges and placed between slices. Center each whole slice with a cherry. Beat egg whites to soft peaks. Gradually beat in 1/4 cup granulated sugar to make a stiff meringue. With same beater, beat remaining 1/3 cup butter with remaining 1/2 cup sugar until fluffy. Beat in egg yolks, lemon peel and juice, and vanilla. Sift flour with baking powder and salt. Blend into creamed mixture alternately with sour cream and 2 tablespoons pineapple syrup. Fold in egg white mixture. Pour over pineapple in skillet. Bake in a preheated 350 degree F. oven about 35 minutes until cake tests done. Let stand 10 minutes, then invert onto serving plate. Allow skillet to rest over cake a minute for syrup to drain. Serve warm or cold. Makes 8 servings
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Submitted 6/13/05.
Source: The Thatched Kitchen
Submitted By: Linda Wilson
lwilson@gatecom.com
Old-fashioned Upside-down Cake