Pineapple Upside-Down Cake

Ingredients:

• 1 cup all purpose flour

• 1 tsp baking powder

• 1/4 tsp salt

• 1 tsp vanilla extract

• 3 large eggs, separated

• 1 cup granulated sugar

• 1 can sliced pineapple

• 1/4 cup butter

• 1/2 cup packed brown sugar

• 1/2 cup toasted chopped pecans

• 9 maraschino cherries, optional

• Powdered sugar, optional

1. In a large bowl, beat egg yolks until thick and smooth.

2. Add granulated sugar in 1/4 cup increments, beating well after each addition.

3. Blend in 1/3 cup pineapple juice and vanilla.

4. In a separate bowl, combine flour, baking powder and salt. Stir in until combined into batter.

5. Beat egg whites until stiff peaks forms. (Use clean beaters as eggs whites won't form peaks if contaminated.)

6. Gently fold egg whites into batter with a spatula.

7. Melt butter in a saucepan; stir in brown sugar until combined. Spread evenly on bottom of pan.

8. Drain pineapple, reserve juice.

9. Add 9 slices of pineapple on top of brown sugar mix in pan.

10. Sprinkle pecans on top of pineapple.

11. Spoon batter into pan.

12. Bake in a preheated 375 °F oven for about 35 minutes; until toothpick inserted into center comes out clean.

13. Let cool in pan for 10 minutes. Invert onto serving platter.

14. Place maraschino cherries in center of pineapple slices.

15. Sprinkle powdered sugar before serving.

Yields: 9 servings.

Notes&Tips:

• I like dessert but do not have to have it everyday after my evening meal. I generally don't make a lot of desserts and have a few that make regularly during holidays or when I have guests. Pineapple Upside-Down Cake has never been one of those, although my Pineapple Crumble I do make several times a year.

• The caramelized pecans added extra glamour to this cake. The only reason you should skip the pecans when making this is if you're allergic.

• The cake itself was fluffy and moist and seemed to melt in your mouth.

• This cake has now become one of my favorites and I know it will on the menu for special occasions.