Coffee Break

Man, this is so good! Which isn't surprising...

any recipe whose ingredient list begins with "1 stick of butter" has promise!

Recipe for PINEAPPLE UPSIDE DOWN CAKE AND APRICOT AND OTHER FRUIT VARIATIONS below.  

 

“When the downside is the upside put the whipped cream on the outside.”

“Pineapple slices and walnuts make a very beautiful cake.”—The Encyclopedia of Cooking Complete in 24 Volumes, Volume 3: 250 Classic Cake Recipes (1953)

PINEAPPLE UPSIDE DOWN CAKE AND APRICOT AND OTHER FRUIT VARIATIONS

Makes a 9x9 inch cake; serves 8

1 stick butter

1 C brown sugar

1 No. 2 can (16-17 oz) sliced pineapple, drained, 5 Tbsp juice reserved

Large whole pecans

1 C sifted cake flour

1 tsp baking powder

1/8 tsp salt

3 eggs, separated

1 C sugar

Whipped cream, sweetened to taste (optional)

Preheat oven to 375^o. Melt butter in a 9x9 inch baking pan, spread brown sugar evenly in bottom of pan, arrange pineapple slices on brown sugar, and fill in holes in center of slices with whole pecans. Sift together flour, baking powder, and salt. Beat egg yolks until light, gradually adding   sugar, add pineapple juice and sifted dry ingredients, and fold in stiffly beaten egg whites. Pour batter over pineapples in baking pan and bake 30 to 35 minutes. Turn cake upside down onto cake plate, and serve with whipped cream if desired.

APRICOT AND OTHER FRUIT UPSIDE DOWN CAKE VARIATION

Use apricots (stewed, canned, or fresh) or apricots and prunes instead of pineapple.

Use canned, fresh, or stewed dried peaches instead of pineapple.

Use sliced pears instead of apricots.