Pineapple Upside Down Cake

Fresh pineapple makes all the difference! It takes a couple bowls, is fairly easy and quick clean up! Let them eat cake!

Topping

1/2 c unsalted butter

1/2 c coconut palm or brown sugar

20 oz pineapple chunks

For Cake

1 c flour

1 tsp baking powder

1/4 tsp salt

3 eggs, separated

3/4 c coconut palm sugar

1/2 tsp lemon sxtract

6 tbsp milk

1 tsp vanilla

Preheat oven to 350 and spray an 8” pan.

In a small sauce pan over medium low heat melt butter until foaming. Whisk in sugar and cook 2 minutes whisking. Pour into pan and arrange pineapple on top.

Combine flour, baking powder, and salt in a medium bowl.

Place egg white in a bowl and beat with an electric mixer until they hold stiff peaks. Scrape into a bowl.

Add egg yolks and sugar into that bowl and beat until fluffy, about 5 minutes. Mix in lemon, vanilla and 1/2 the milk. Add flour and beat, pour in the rest of the milk and beat until smooth. Fold in the egg whites.

Pour over the pineapple and bake for 40 – 45 minutes until a cake tester comes out clean.

Let cool 5 minutes. Then flip onto a plate, placing a bits that stick onto the top of the cake. Let cool and enjoy!

Serves 8.