Spring, is that you out there?!? Holy sun, I missed you!
This morning I woke up at my usual 6-ish, had a cup of coffee, a bowl of cereal, and I took off. I was standing in front of the grocery store waiting for them to open at 7 am. I was there to pick up whatever I could find that would remind my kitchen of warmer days.
I saw some apples and pears, but they are not a reminder of warmth – that says cold weather. I also tasted the berries… um, no taste! It was as good as eating one of those plastic fruit arrangements that my grandma used to have as a centerpiece on her kitchen table.
I kept moving along the produce aisle and I laid my eyes on some pineapples. They looked really good – perfect golden color, they were firm, and they had a yummy sweet smell. I put one in my basket, paid for it, and came home just in time before my husband had to leave for work.
He left, Ana ate breakfast, and then the two of us (yeah, she helps in the process of making a bigger mess 🙂 ) got down to business.
You can tell by the lighting on these photos that I made this cake earlier in the morning – it was probably about 8:30 a.m. when I began to separate the eggs. That’s how eager I was to make something spring-ish as soon as possible.
And once Ana went to take her nap, Mama made herself a fresh pot of coffee to enjoy with a piece of this amazing cake! I just wish it was Sunday, my “Eat Whatever The Heck You Want Day”, so I could have a few more slices.
Pineapple Upside Down Cake
- 1 fresh pineapple – peeled , cored, and sliced into rings
- 12 tablespoons (1-1/2 sticks) butter, melted, divided
- 3/4 cup packed light brown sugar
- 3/4 cup unsweetened pineapple juice , divided
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup white sugar
- 3 eggs , separated
- 1/2 teaspoon pure vanilla extract
- Preheat oven to 400 degrees.
- Melt the butter, but keep the sticks separated. That is, melt 1 whole stick in one bowl, and the other half of a stick in another bowl.
- Brush a little bit of the butter on the inside of a 9 inch cake pan.
- Mix half of a stick of butter (4 tablespoons), melted, with the brown sugar and add in 1/4 cup of the pineapple juice.
- Pour the brown sugar mixture in the bottom of the cake pan.
- Arrange the pineapple rings on top of the brown sugar mixture. Set pan aside.
- Stir together the flour, salt, white sugar, and baking powder.
- Separate the eggs.
- Beat the whites until stiff.
- Beat the yolks until lemony yellow.
- Stir in the remaining pineapple juice, vanilla, and remaining melted butter.
- Add this mixture to the flour mixture.
- Gently fold in the egg whites.
- Pour batter over the top of the brown sugar and pineapple rings.
- Bake for 30 minutes.
- Let cake cool in pan for 10 minutes.
- Remove it by covering up the pan tightly with a serving dish and invert so that the pineapple side is up.