Pineapple Upside Down Cake With Nut Topping

I thought we’d had enough of rich food by the end of Passover, but Independence Day has claims on our calorie count too. We’ll have this cake tonight after returning home from viewing the fireworks. Recipe adapted from cooks.com

Ingredients for topping:

2 Tblsp. melted butter

1 cup brown sugar

1/2 cup chopped nuts. I used a mixture of Brazil nuts and hazelnuts.

A 16-0z. can pineapple slices or chopped pineapple. I used chopped pineapple pieces.

1/2 tsp. ginger

Method:

1. Heat the butter, sugar, nuts and ginger together in a skillet. The mixture will thicken to a paste-like texture.

2. Pour the sugar mixture into your baking pan or an ovenproof skillet – if the skillet you cooked it in is ovenproof, you can keep it in there.

3. Place the pineapple slices or pieces on top of the sugar mixture.

Now go on to the cake batter.

Ingredients for cake:

1/4 cup butter

1 cup sugar

2 eggs, separated

1 1/2 cup sifted flour

2 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla

1/2 cup milk

Method:

1. Cream the butter and sugar.

2. Add the 2 beaten egg yolks.

3. Sift the dry ingredients together. Add them, alternately with the milk, to the butter mixture.

4. Beat the eggs whites till stiff and fold into the batter. Pour it over the topping.

5. Bake at 350°F – 180°C for 45 minutes.

Cool the cake for 5 minutes, then turn it upside-down onto a serving platter.

This won’t make a high, handsome cake, but it is by no means lowly. In fact, it will bring gasps of pleasure to the eaters – promise.

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