Pineapple Upside-Down Cake VI recipe
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Ingredients
- 1 cup white sugar 1 tablespoon butter 1 (20 ounce) can pineapple rings ⅓ cup reserved pineapple juice ½ cup butter 2 cups white sugar 8 egg yolks 8 egg whites ¼ teaspoon cream of tartar 3 cups cake flour 3 teaspoons baking powder ¼ teaspoon salt ¼ cup evaporated milk
Nutrition Info
- 246.3 caloriescarbohydrate: 44.7 gcholesterol: 80.5 mgfat: 6.1 gfiber: 0.5 gprotein: 3.8 gsaturatedFat: 3.4 gservingSize: -sodium: 142.2 mgsugar: 29.9 gtransFat: : -unsaturatedFat: : -
Directions Pineapple Upside-Down Cake VI
Directions
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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.