Mom's Pineapple Upside-Down Cake

Recipe Ingredients

		Cake
1 1/2 cups	297g / 10oz	Butter - divided
6 cups	1188g / 41oz	Eggs - separated (large)
1 1/2 teaspoons	7.5ml	Baking soda
1 1/2 cups	355ml	Buttermilk
1 teaspoon	5ml	Vanilla extract - (or more)
1/2 teaspoon	2.5ml	Salt
1 cup	198g / 7oz	Sugar - granulated
2 1/2 cups	495g / 17oz	Confectioner's sugar - (4x)
2 1/2 cups	156g / 5.5oz	Flour
		Toppings
		Pineapple rings, with juice
		Maraschino cherries
		Pecan halves
		Syrup
2 cups	320g / 11oz	Light brown sugar
1/2 cup	99g / 3.5oz	Butter
2/3 cup	157ml	Water
2 tablespoons	30ml	Karo

Recipe Instructions

Grease 3 cast-iron skillets. Drain pineapple rings, reserving juice. Add all but 1 tablespoon of the juice to the buttermilk to make 1 1/2 cups fluid (equal parts, if possible).

Separate eggs; place all the whites in a large bowl, place 3 yolks in one small container, and the other 3 in another. Prepare 3 8-inch cake pans with brown-paper rounds (for bottoms) greased with shortening. Preheat oven to 350F

Soften 1/2 cup butter in a large bowl; add confectioner's sugar and beat until thoroughly mixed. Add 3 egg yolks, one after another, and continue beating. Add vanilla and mix until thoroughly blended, scraping sides with spatula if necessary.

Measure flour into a small bowl and stir in baking soda. Add to butter/sugar mixture alternately with buttermilk in 4 steps, beginning and ending with the flour.

Sprinkle about 1/2 tsp salt on egg whites. Beat until stiff, but not dry. Fold egg whites into batter.

TOPPING: Melt butter in large skillet over medium heat; add 1 tbs of pineapple juice and the sugar. Add water and Karo and cook at a high, rolling boil for about 3 minutes. Pour equally into prepared cast-iron skillets (about 1/2 to 3/4-inch thick). Place pineapple rings in bottom of each skillet, and in the centers, place a cherry. (Can add pecan halves, too.)

Divide batter between pans and bake at 350F about 30-35 minutes, until done.

Source:
Virginia Ruth Rose Stahmann

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