You are here

Pineapple Upside Down Sponge Cake

admin's picture
Ingredients
  Butter 2 Tablespoon
  Brown sugar 1⁄2 Cup (8 tbs), firmly packed
  Pineapple slices 4
  Cake flour 2⁄3 Cup (10.67 tbs)
  Baking powder 1 Teaspoon
  Salt 1⁄8 Teaspoon
  Egg 2
  Sugar 1⁄2 Cup (8 tbs)
  Pineapple juice 1 Tablespoon
Directions

Melt butter over direct heat in a 9-inch heavy skillet which has a handle that will not burn.
Remove from heat, add brown sugar and blend thoroughly.
Spread evenly over the bottom.
Arrange half slices of pineapple in a design in the sugar-butter mixture.
Sift flour, measure and resift 3 times with the baking powder and salt.
Beat eggs thoroughly with a rotary beater until thick and fluffy.
Add sugar in two portions beating until spongy and light in color.
Add sifted dry ingredients and pineapple juice to the beaten egg mixture and continue to beat until well blended.
Pour into skillet over pineapple slices.
Bake in a moderate oven (350° F.) for 30 minutes, or until cake tests done.
Remove from oven, allow to stand in pan on a rack for 10 minutes.
Loosen from edge and turn out on serving plate.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Pineapple

Rate It

Your rating: None
4.073685
Average: 4.1 (19 votes)