Pineapple Upside-Down Cakes
Servings
4
servingsPrep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
1/4 cup sugar, plus 1 teaspoon for sprinkling
Four 1/4-inch-thick slices fresh pineapple, peeled and cored
1/2 cup sifted cake flour
1/2 teaspoon baking powder
Pinch of kosher salt
2 tablespoons vegetable oil
3 tablespoons frozen pineapple juice concentrate, at room temperature
2 large egg whites
1 tablespoon sifted confectioners' sugar
1/4 teaspoon pure vanilla extract
Directions
- Place a rack in the center of the oven and preheat to 350 degrees.
- Spray four 4-inch-wide shallow ramekins with nonstick cooking spray. Sprinkle the bottom of each with 1/4 teaspoon sugar, place a slice of pineapple in each ramekin, and set aside.
- Sift together the flour, remaining sugar, baking powder, and salt into a large mixing bowl. Make a well in the center of the dry ingredients and add the oil, pineapple juice concentrate, and vanilla. Set aside.
- In another large mixing bowl, beat the egg whites until they are white and foamy, about 1 minute. Add the confectioners' sugar and continue beating until stiff but not dry, about 2 minutes. Scrape off the beaters and, without washing them, place in the flour mixture and beat at low speed just until blended. Gently fold the flour mixture into the egg whites.
- Pour one quarter of the batter into each ramekin and bake for 25 minutes, or until a cake tester inserted in the center comes out clean.
- Cool the cakes on a wire rack. With a sharp knife, loosen the sides of the cakes. Invert onto the rack, lift off the ramekins, and cool. Serve warm.
