Posted By: Maryfran Date: Sunday, 2 March 2003, at 7:32 a.m.
Pineapple Upside-Down Cake in Cast Iron Skillet
2/3 C packed light brown sugar 1/3 + 1/4 C butter, softened, divided 2 tsp. vanilla extract, divided 1/2 tsp. cinnamon 9 canned pineapple slices 9 maraschino cherry halves 2 egg yolks 2 egg whites, stiffly beaten 1/2 C sugar 1 1/2 C flour 2 tsp. baking powder 3/4 tsp. salt 1/4 C shortening 1/4 C pineapple juice 1/4 C half and half 1/4 C buttermilk Serves 6-9
Preheat oven to 350° F. Mix brown sugar and 1/3 cup butter in a bowl. Stir in 1 teaspoon vanilla and cinnamon. Spread evenly over the bottom of an ungreased 9" cast iron skillet or a 9" x 9" baking pan. Heat until the brown sugar melts.
Arrange pineapple slices over the brown sugar mixture. Place a cherry half in the middle of each slice. Beat egg yolks in a mixer bowl until thickened. Gradually add 1/2 cup sugar, beating constantly until blended.
Mix flour, baking powder and salt together in a large mixing bowl. Add shortening, 1/4 cup butter, pineapple juice, half and half, buttermilk and 1 teaspoon vanilla. Beat until blended, scraping the bowl occasionally. Mix in egg yolk mixture. Fold in stiffly beaten egg whites.
Spoon the batter into the prepared cast iron skillet. Bake for 35 - 40 minutes or until a cake tester comes out clean. Invert the skillet onto a serving platter, allowing the skillet to rest on the cake for several minutes before removing.