Pineapple Upside Down Cake
|Canned sliced pineapple juice||20 Ounce, undrained (1 Can)|
|Brown sugar||1⁄3 Cup (5.33 tbs)|
|Frozen pitted sweet cherries||12 , cut in half, do not thaw|
|Unbleached flour||1 Cup (16 tbs)|
|Whole wheat flour||2⁄3 Cup (10.67 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Honey||1⁄3 Cup (5.33 tbs)|
|Almond extract||1⁄2 Teaspoon|
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.