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Fresh Pineapple Upside-Down Cake

Photo: Tina Cornett; Styling: Leslie Byars Simpson
Yield Makes 1 (10-inch) cake

Ingredients

  • 1/4 cup butter or margarine
  • 1 cup firmly packed light brown sugar
  • 4 (1/2-inch-thick) fresh pineapple slices
  • 1/2 cup dried cherries
  • 1/2 cup macadamias, chopped
  • 3 large eggs, separated
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cardamom (optional)
  • 1/3 cup milk

How to Make It

  1. Melt butter in a 10-inch cast-iron skillet over medium heat, and sprinkle with brown sugar. Arrange fresh pineapple slices, dried cherries, and macadamias over brown sugar; cook until sugar is bubbly and pineapple is browned. Remove from heat.

  2. Beat egg yolks until thick and pale; gradually add sugar, beating well. Combine flour, soda, and salt; stir in cardamom, if desired. Add to yolk mixture, beating just until blended. Stir in milk.

  3. Beat egg whites until stiff but not dry; fold into batter, and spoon evenly over fruit.

  4. Bake at 375° for 35 minutes or until a wooden pick inserted in center comes out clean. Run a knife around edge of cake to loosen; cool in pan on a wire rack 10 minutes. Invert onto serving plate.