Simple to make, delicious to eat! Salty’s at Redondo Beach shares with us the recipe for one of their delectable desserts, great for the upcoming spring and summer months!
1/2 cup butter
1 cup packed light-brown sugar
1 (20-ounce) can sliced pineapple
10 maraschino cherries, halved
1 cup sifted cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup white sugar
1 tablespoon butter, melted
1 teaspoon almond extract
Preheat oven to 325 degrees F.
In a 10-inch heavy skillet with a heat-resistant handle, melt 1/2 cup butter over very low heat. Remove from heat and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom of skillet. Place cherries inside pineapple rings.
In a separate bowl, sift the flour, baking powder and salt.
Separate the eggs into two bowls.
In a large bowl, beat egg whites just until soft peaks form. Add granulated sugar gradually, beating well after each addition. Beat until stiff peaks form.
In a small bowl, beat egg yolks at high speed until very thick and yellow. With rubber spatula gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter or margarine and almond extract. Spread batter evenly over the pineapples in the skillet.
Bake for 30 to 35 minutes or until surface springs back when gently pressed with a fingertip. Loosen the edges of the cake with a table knife. Cool the cake for 5 minutes before inverting onto serving plate.
For the building and fun facts about the history of this dish visit: http://saltys.com/festival-dishes/item/1316-pineapple-upside-down-cake