Old Fashioned Pineapple Upside Down Cake
The original upside down cake recipe from a 1925 Dole Recipe Contest. Image Courtesy of Fine Cooking
Ingredients
- 2/3 cup butter or margarine, divided
- 2/3 cup packed brown sugar, divided, divided
- 10 maraschino cherries
- 3/4 cup granulated sugar, divided
- 2 egg(s), separated
- 1 tsp grated lemon peel
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1-1/2 cup all-purpose flour
- 1-3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup sour cream
Steps to Sunshine!
- Melt 1/3 cup butter in 10-inch cast iron skillet. Remove from heat. Add brown sugar and stir until blended.
- Drain pineapple slices well, reserve 2 tablespoons syrup. Arrange pineapple slices in sugar mixture. Place cherry in center of each slice.
- Beat remaining 1/3 cup butter 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 2 tablespoons pineapple syrup.
- 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 skillet.
- Bake at 350° F., 35 minutes or until cake tests done. Let stand 10 minutes, then invert onto serving plate. Serve warm or cold.
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