Pineapple Upside Down Sponge Cake
|Brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|Cake flour||2⁄3 Cup (10.67 tbs)|
|Baking powder||1 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
|Pineapple juice||1 Tablespoon|
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.