Ok ladies (and Gents?)
Here is the Pinapple upside down cake recipe!
It is from a very very old cookbook mind you, but it is the very best I have ever had!
You do need an iron skillet :) Or a pan that can be heated on the stove top and then baked in the oven.
1/3 cup of real butter
1 cup of brown sugar
1 cup chopped pecans (or other nuts or none if thats how you want)
8 slices of drained pinapple rings
Melt butter in the iron skillet, then add the brown sugar. Mix it until the brown sugar and butter have melted together. Remove from the heat and sprinkle the nuts into the syrup. Arrange the pinapple slices over the nuts. Set it on the back burner, and preheat the oven to 325 degrees.
Next get the big bowl and mixer out.
1 cup of sifted cake flour (I use self rise, it works fine) but make sure you do sift it!
1 teaspoon baking powder
4 eggs, seperated
1 tablespoon melted butter
1 teaspoon vanilla
1 cup white sugar
1/4 teaspoon salt
Sift the flower with the baking powder. Beat the egg yolks until light, add the cooled melted butter, vanilla and mix together
Sift the sugar, beat the egg whites with the salt until stiff. Gradually add the sugar a spoon at a time to the beaten egg whites. Beating well after each addition. Fold in the egg yolk mixture, then fold in the flour about 1/4 c at a time and mix very well.
Pour batter over the pinapple rings in the iron skillet and put in the oven to bake for 30 minutes. Check it to see if its lightly browned on top.
Insert a knife on the outside edge of the pan (careful pans hot!) to loosen the cake away from the pan.
Next put a large plate or platter over the top of the pan, and turn the hot skillet onto the plate. Taking care to center the pan onto the plate because the brown sugar mixture will drizzle down the sides.
Leave the hot pan on the cake plate for about 10 minutes to get all the yummy gooey sticky sweet stuff out of the pan and onto the cake.
Then remove the pan and lick it while you are waiting for the cake to cool off enough to eat!
We usually cant wait, so we are eating it within 30 minutes of removing the pan, and its WONDERFUL when it is still warm!
See Pics below!
ALSO....as I am typing this, I have one in the oven baking!!!!