Pineapple Upside Down Cake

PINEAPPLE UPSIDE DOWN CAKE

I baked a Pineapple Upside Down Cake for my home bake project. I modified the recipes a bit by not including cherries and almond extract. I made this cake because its one of my favorite cakes to eat because of its unique taste. I did not include almond extract because I didn't have it at the moment. I also did not use cherries because I do not like the taste the add to cakes. After baking my cake it was soft and fluffy yet a bit flaky on the outside.The pineapple adds a sour taste to the sweet cake giving it a nice balance. The inside of the cake was soft and the cake was breaking well. I felt like using the brown sugar rather than white sugar is better because of the soft texture the brown sugar has. Overall I liked the balance of sweet and sour in the cake and thus being the reason it's one of my favorite. The cake wasn't so hard to bake and had very straight forward steps and wasn't too complicated. I would definitely make this cake in the future. And for its texture,taste, and appearance I would give a rating of 10/10. 

Ingredients.

• 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
• Add all ingredients to list

Directions

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• Prep
  25 m
• Cook
  30 m
• Ready In
  1 h

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a 10-inch heavy skillet with a heat-resistant handle (I use a cast iron skillet), 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. Distribute cherries around pineapple; set aside.
3. Sift together flour, baking powder, and salt.
4. 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 medium-stiff peaks form. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a wire whisk or rubber scraper, using an over-and-under motion, 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 pineapple in skillet.
5. Bake until surface springs back when gently pressed with fingertip and a toothpick inserted in the center comes out clean, about 30 to 35 minutes. Loosen the edges of the cake with table knife. Cool the cake for 5 minutes before inverting onto serving plate.