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Old Fashioned Pineapple Upside-Down Cake
Tuesday, 17 April 2018 - 16:45 | Views - 860
Ingredients
  1. 4 Eggs

  2. 1/2 cup butter

  3. 1 cup packed light brown sugar

  4. 1 (20 ounce) can sliced pineapple

  5. 10 maraschino cherries, halved

  6. 1 cup sifted cake flour

  7. 1 teaspoon baking powder

  8. 1/4 teaspoon salt

  9. 1 cup white sugar

  10. 1 tablespoon butter, melted

  11. 1 teaspoon almond extract

 

Directions

Preheat oven to 325 degrees F (165 degrees C).

  1. 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. Sift together flour, baking powder, and salt.

  3. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over pineapple in skillet.

  4. 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.



6. Meanwhile, prepare the cilantro chutney. In a small bowl, mix cilantro and green chilies with lime juice and mustard oil, then season with salt. Stir to combine.

7. Remove chicken from porridge and transfer to a cutting board. When cool enough to handle, dice chicken into 1/2-inch pieces and return to porridge. Adjust seasoning to taste with kosher salt and freshly ground black pepper, and add water if porridge becomes too thick.

8. Remove from heat and pour porridge into bowls. Garnish with cilantro chutney and crispy fried shallots to taste.



 

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