Pineapple Upside-Down Cake VI

This recipe was given to me by one of my best friends. Cooked apples, peach, apricot, pear or papaya slices could be used instead of pineapples, or a mixture of two fruits like pineapple and papaya.

• Calories: 246 Calories

Ingredients

• 2 cups white sugar
• 1 cup white sugar
• ½ cup butter
• ¼ teaspoon salt
• 3 teaspoons baking powder
• ¼ teaspoon cream of tartar
• 1 tablespoon butter
• 3 cups cake flour
• 8 egg yolks
• 8 egg whites
• ¼ cup evaporated milk
• 1 (20 ounce) can pineapple rings
• ⅓ cup reserved pineapple juice

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.