Old Fashioned Pineapple Upside-Down Cake Best Family Recipes

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Old Fashioned Pineapple Upside-Down Cake

"This old-fashioned cake recipe provides a simply top take at the dessert traditional: pineapple upside-down cake."

Ingredients :

4 eggs
1/2 cup butter
1 cup packed light brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries, halved
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup white sugar
1 tablespoon butter, melted
1 teaspoon almond extract

Instructions :

Prep : 25M	Cook : 12M	Ready in : 1H

Preheat oven to 325 levels F (one hundred sixty five tiers C).
In a ten-inch heavy skillet with a warmth-resistant handle (I use a forged iron skillet), soften half cup butter over very low warmness. Remove from warmth, and sprinkle brown sugar flippantly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries round pineapple; set aside.
Sift collectively flour, baking powder, and salt.
Separate the eggs into bowls. In a huge bowl, beat egg whites simply until gentle peaks form. Add granulated sugar progressively, beating well after every addition. Beat till medium-stiff peaks form. In a small bowl, beat egg yolks at high pace till very thick and yellow. With a wire whisk or rubber scraper, the usage of an over-and-under movement, gently fold egg yolks and flour combination into whites till blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter calmly over pineapple in skillet.
Bake until surface springs returned whilst lightly pressed with fingertip and a toothpick inserted inside the center comes out smooth, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes earlier than inverting onto serving plate.

Notes :

Reynolds® parchment may be used for less complicated cleanup/removal from the pan.

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