Pineapple Upside Down Cake Recipe
Ingredients
| Pineapple juice | 1 Can (10oz), undrained | |
| Brown sugar | 1/3 Cup (16 tbs) | |
| 10-12 frozen pitted sweet cherries, cut in half (do not thaw) | ||
| Unbleached flour | 1 Cup (16 tbs) | |
| Whole wheat flour | 2/3 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Baking soda | 1 Teaspoon | |
| Baking powder | 1 Teaspoon | |
| Honey | 1/3 Cup (16 tbs) | |
| Egg whites | 2 | |
| Almond extract | 1/2 Teaspoon | |
Directions
1. Drain the pineapple, reserving the juice.
2. Coat a 12-inch ovenproof skillet with nonstick cooking spray. Place 1 tablespoon of the reserved pineapple juice in the bottom of the skillet and distribute evenly. Sprinkle the brown sugar evenly over the juice. Place 1 pineapple ring in the center of the skillet, and arrange 8 more slices around it. Fill in the spaces with the cherry halves.
3. In a large bowl, combine the flours, sugar, baking soda, and baking powder, and stir to mix well. Stir in 3/4 cup of the reserved pineapple juice and the honey, egg whites, and almond extract. Pour the batter over the pineapple slices.
4. Bake at 350 °F for 25 to 30 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Let cool in the skillet for 15 minutes; then invert onto a serving platter.
2. Coat a 12-inch ovenproof skillet with nonstick cooking spray. Place 1 tablespoon of the reserved pineapple juice in the bottom of the skillet and distribute evenly. Sprinkle the brown sugar evenly over the juice. Place 1 pineapple ring in the center of the skillet, and arrange 8 more slices around it. Fill in the spaces with the cherry halves.
3. In a large bowl, combine the flours, sugar, baking soda, and baking powder, and stir to mix well. Stir in 3/4 cup of the reserved pineapple juice and the honey, egg whites, and almond extract. Pour the batter over the pineapple slices.
4. Bake at 350 °F for 25 to 30 minutes, or just until a wooden toothpick inserted in the center of the cake comes out clean. Let cool in the skillet for 15 minutes; then invert onto a serving platter.
Chef
