Pineapple Upside Down Cake Recipe by Cooking Mummy
Cooking Instructions 1 Preheat oven to 325 degrees F (165 degrees C). 2 In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside. 3 Sift together flour, baking powder, and salt. 4 Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulate 5 Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate. 1 Preheat oven to 325 degrees F (165 degrees C). 1 Preheat oven to 325 degrees F (165 degrees C). 2 In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside. 2 In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), melt 1/2 cup butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Distribute cherries around pineapple; set aside. 3 Sift together flour, baking powder, and salt. 3 Sift together flour, baking powder, and salt. 4 Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulate 4 Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulate 5 Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate. 5 Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Pie Crust Doctored-up Chocolate Cake with Sour Cream Fudgy Frosting Double chocolate cake Risotto with zucchini and saffron Strawberry surprised cheesecake Pie Crust Doctored-up Chocolate Cake with Sour Cream Fudgy Frosting Double chocolate cake Risotto with zucchini and saffron Strawberry surprised cheesecake Eggplant Teriyaki Risotto with zucchini and saffron Vegetable salad Vegetable rice Doctored-up Chocolate Cake with Sour Cream Fudgy Frosting Besan ka halwa Double chocolate cake Strawberry surprised cheesecake Mooooo cheesecake Two toned scone Eggplant Teriyaki Risotto with zucchini and saffron Vegetable salad Vegetable rice Doctored-up Chocolate Cake with Sour Cream Fudgy Frosting Besan ka halwa Double chocolate cake Strawberry surprised cheesecake Mooooo cheesecake Two toned scone