Ingredients: 1 cup all-purpose flour 1 teaspoon baking power 1/4 teaspoon salt 3 eggs 1 cup of sugar (granulated - white or raw) 1 teaspoon of vanilla extract 1 stick of unsalted butter 1 cup of brown sugar (light or dark) 1 20-oz. can of pineapple with juice (7 slices, 8-10 tablespoons of juice) 7 maraschino cherries (optional) a handful of whole pecans or walnuts (optional) Directions: 1. Preheat oven at 350 degrees. 2. Melt one stick of unsalted butter in a 9-inch round baking pan. As soon as the butter melts, sprinkle the light brown sugar into the melted butter evenly on the bottom of the pan while the butter is still hot. The hot butter will caramelize the sugar to create the gooey topping. Light brown sugar gives a caramel flavor to the cake. Use dark brown sugar if you want the cake to have more of a molasses flavor. 3. Arrange the 7 slices of pineapple on top of the brown sugar and butter mixture. If you're using cherries, place a maraschino cherry inside each pineapple ring. If you're using nuts, place the nuts in any remaining gaps between the pineapple slices on the pan bottom. Set the pan aside while you prepare the cake batter. 4. Combine the baking powder and salt with the flour and sift the mixture twice. The more times the flour mixture is sifted, the fluffier and lighter the cake will be. 5. Separate 3 eggs (whites in one bowl, yolks in another bowl). Using a mixer, beat the whites at high speed until stiff peaks form. In the other bowl with the egg yolks, beat the yolks with one cup of granulated sugar at medium speed for about 3-4 minutes until the mixture turns creamy. While continuing to mix the batter at medium speed, add in 1 teaspoon of vanilla extract and 8-10 tablespoons of the pineapple juice from the can. The more juice added to the batter, the more moist the cake will be. Adjust the mixer to low speed and pour in the sifted flour mixture. Continue to mix for about 1-2 minutes until flour mixture is fully incorporated into the batter. Using a wooden or rubber spatula, fold the whipped egg whites into the batter. 6. Pour the cake batter evenly into the baking pan so that it covers all the fruits and nuts at the bottom of the pan. Bake it in the oven for 35-40 minutes or until the cake turns a rich golden color and a toothpick inserted into the cake comes out clean. Take the cake out and let it cool down for about 5-10 minutes (enough time for the gooey topping to set so it won't run down all over the cake after it is inverted). Invert it onto a plate and serve while warm. |
 |
 |
