Old-Fashioned Upside-Down Cake
- Prep Time
- 20 mins
- Total Time
- 55 mins
- Serves
- 8
- Calories
- 450
Ingredients
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2/3 cup margarine, divided
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2/3 cup packed brown sugar
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10 maraschino cherries
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3/4 cup granulated sugar, divided
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2 eggs, separated
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1 teaspoon lemon zest
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1 teaspoon lemon juice
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1 teaspoon vanilla extract
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1 1/2 cups all-purpose flour
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1 3/4 teaspoons baking powder
-
1/4 teaspoon salt
-
1/2 cup sour cream
Steps to Sunshine!
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Melt ⅓ cup margarine in 25cm cast iron pan. Remove from heat. Add brown sugar and stir until blended.
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Drain pineapple slices well, reserving 2 tablespoons of the syrup. Arrange pineapple slices in sugar mixture. Place cherry in center of each slice.
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Beat remaining ⅓ cup margarine with 1⁄2 cup granulated sugar until light and fluffy. Beat in egg yolks, lemon peel and juice, and vanilla. Combine flour, baking powder and salt. Blend into creamed mixture alternately with sour cream and the 2 tablespoons of pineapple syrup.
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Beat egg whites to soft peaks. Gradually beat in remaining 1⁄4 cup granulated sugar to make stiff meringue. Fold into batter. Pour over pineapple in the pan.
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Bake at 175°C. for 35 minutes, or until cake tests done. Leave to cool for 10 minutes, then invert onto serving plate. Serve warm or cold.
