Recipe: Pineapple Upside-down Cake
1 cup firmly packed brown sugar
pinch of salt
1/2 cup butter, divided
1 medium pineapple, peeled and cored
1 1/4 cups granuated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flower
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sour cream
2 egg whites
Preheat oven to 325 degrees F.
Combine brown sugar, pinch of salt and 1/4 cup butter in a heavy saucepan. Cook over medium heat, stirring
occasionally, for 5 to 7 minutes or until mixture bubbles and sugar melts. Pour sugar mixture into a 10-inch cast-iron
Cut pineapple crosswise into 6 - 1/4 inch thick rings. Arrange pineapple rings in a single layer over brown
Beat remaining 1/4 cupof butter and granulated sugar with an electric mixer at medium speed until creamy. Add eggs, one
at a time, beating until blended after each addition. Stir in vanilla extract.
Stir together flour, baking powder and salt. Add to butter mixture alternately with the sour cream, beginning and
ending with the flour mixture. Beat batter on low speed until combined after each addition. Whip egg whites until stiff peaks
form. Fold into batter. Pour batter over pineapple slices.
Bake at 325 degrees for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool and serve.