Pineapple And Apricot Upside Down Cake Recipe - Cooking Index
Pineapple And Apricot Upside Down Cake Recipe - Cooking Index
| 1 | Butter or margarine | |
| 1 cup | 160g / 5.6oz | Brown sugar - packed |
| 1 | Pineapple in syrup - drained, reserve liquid | |
| 1 | Apricot halves in syrup - drained | |
| 4 | Eggs - separated (medium) | |
| 1 1/2 cups | 93g / 3.3oz | Flour - sifted |
| 1 1/2 teaspoons | 7.5ml | Baking powder |
| 1 1/2 cups | 297g / 10oz | Granulated sugar |
| 7 1/2 tablespoons | 112ml | Pineapple juice |
Preheat the oven to 350F.
Prepare the baking dish:
Place butter or margarine in a 9 x 12 inch baking dish and melt it in the oven or microwave . Add the brown sugar and stir and distribute sugar-butter mixture as evenly as possible on the bottom of the baking dish.
Arrange the pineapple slices in the baking dish. The rings should cover the bottom and touch each other.
Place apricot halves with skin-side down in the center of each pineapple ring. Fill in between the pineapple rings with pieces of the apricot halves. You can also use maraschino cherries here.
Make the batter:
Mix the baking powder into the flour.
In a mixing bowl, beat egg yolks until light in color. Then gradually add the granulated sugar.
Alternately add some of the flour and some of the juice and mix. Repeat until all the flour and juice is incorporated into the batter.
Beat egg whites in a separate bowl until stiff.
Fold the beaten egg whites into the batter by hand using a spatula. To not over mix.
Pour batter into baking dish over the pineapple rings and apricots.
Bake for 40-45 minutes.
Run a knife around edge of baking dish and turn the dish over on a foil covered piece of cardboard or a cookie sheet.
Source:
CIA Encyclopedic Cookbook recipe - modified by Mary Wight
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