Great cake, tender and beautiful, turn out great from my cast iron pan. I did replace de dry cherries by dry cranberries and forgot de nuts, very delicious still. Big hit with my family!
Fresh Pineapple Upside-Down Cake
Photo: Tina Cornett; Styling: Leslie Byars Simpson
Yield: Makes 1 (10-inch) cake
- 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
- 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.
- 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.
- Beat egg whites until stiff but not dry; fold into batter, and spoon evenly over fruit.
- 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.
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