Recipe: Pineapple Upside-Down Cake (using eggs and egg whites)

PINEAPPLE UPSIDE-DOWN CAKE

2 tablespoons unsalted butter
1/4 cup packed dark brown sugar
1 (20 oz) can pineapple slices packed in juice, drained
5 maraschino cherries, cut in half
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
2 eggs
2 egg whites
1 teaspoon vanilla
1/2 cup reduced-fat sour cream

Preheat oven to 350 degrees F.

While oven is heating, place butter in 9-inch round baking pan. Place in oven to melt, about 1 minute. Using oven mitt, remove pan from oven.

Sprinkle brown sugar evenly over melted butter. Arrange pineapple slices over butter mixture, overlapping slightly. Place cherry halves, cut side up, in center of pineapple slices; set aside.

Stir together the flour, baking powder and salt in a medium-size bowl until well blended; set aside.

Beat together the granulated sugar, eggs and egg whites in large bowl on medium speed 3 minutes. Mix in the vanilla. Alternately beat flour mixture and sour cream into egg mixture. Continue beating 2 minutes. Spread evenly over pineapple in pan.

Bake in 350 degree F oven about 30 to 35 minutes or until cake springs back when lightly touched with fingertip. Cover loosely with foil if browning too quickly. Cool in pan on rack 10 minutes.

Invert onto plate to serve.

Servings: 10
Source: Family Circle Magazine, October 6, 1998