Pineapple Upside-Down Cake VI The Best Recipes

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Pineapple Upside-Down Cake VI

"This recipe turned into given to me via one in all my high-quality buddies. Cooked apples, peach, apricot, pear or papaya slices will be used in preference to pineapples, or a mixture of two fruits like pineapple and papaya."

Ingredients :

1 cup white sugar
1 tablespoon butter
1 (20 ounce) can pineapple jewelry
1/three cup reserved pineapple juice
half cup butter
2 cups white sugar
8 egg yolks
8 egg whites
1/four teaspoon cream of tartar
three cups cake flour
3 teaspoons baking powder
1/four teaspoon salt
1/4 cup evaporated milk

Instructions :

Prep :	Cook : 24M	Ready in :

Preheat oven to 350 degrees F (a hundred seventy five tiers C). Melt sugar In a small saucepan on the stovetop, then add butter. Pour this syrup right into a 9x13 inch pan, observed by using the pineapple juice. Arrange the pineapple earrings on the syrup and set aside. Sift together flour, baking powder and salt. Set apart.
In a big bowl, cream butter and 1 cup of sugar until light and fluffy. Add egg yolks gradually, beating well. On low pace, add the sifted flour mixture alternately with the milk.
In a separate large bowl, whip egg whites and cream of tartar till soft peaks form. Gradually upload 1 cup of sugar and beat until stiff, however not dry. Fold egg whites into batter till no streaks stay.
Pour batter over pineapple within the pan. Bake at 350 stages F (one hundred seventy five levels C) for forty five minutes, or until toothpick inserted into cake comes out smooth. Invert without delay onto serving dish.

Notes :

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