Ingredients for Old Fashioned Upside Down Cake
- 1/3 cup (8 tablespoons) unsalted butter
- 3/4 cup packed light brown sugar
- One 20-ounce can pineapple rings
- Maraschino Cherries
- Cake Flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- Eggs
- Granulated Sugar
- Lemon, Zest Of
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream
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How to Make Old Fashioned Upside Down Cake
- Preheat oven to 350°F (175°C).
- Melt 1/3 cup (8 tablespoons) unsalted butter in a 10-inch cast-iron skillet over medium heat.
- Stir in 3/4 cup packed light brown sugar until well blended and melted.
- Drain one 20-ounce can of pineapple rings, reserving 2 tablespoons of the juice.
- Arrange pineapple rings close together in the butter-sugar mixture, slightly overlapping.
- Place a maraschino cherry in the center of each pineapple ring.
- In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
- In a large bowl, beat 3 large egg whites until foamy.
- Gradually add 1/4 cup granulated sugar, beating until stiff peaks form.
- In a separate bowl, cream together 1/3 cup (8 tablespoons) unsalted butter and 1/2 cup granulated sugar until light and fluffy.
- Beat in 3 large egg yolks one at a time, then stir in 1 tablespoon lemon zest, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract.
- Gently fold in the dry ingredients and the reserved pineapple juice alternately with 1 cup sour cream, beginning and ending with the dry ingredients.
- Carefully fold in the meringue until just combined.
- Pour batter evenly over the pineapple in the skillet.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the skillet on a wire rack for 10 minutes.
- Invert the cake onto a serving plate.
- Let the skillet sit over the cake for a minute to allow any remaining syrup to drain.
- Serve warm or at room temperature.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
176g
Fat
60g
Carbs
22g
