Topping Prep...

1 can sliced pineapple
Maraschino cherries
1/4 cup unsalted butter
3/4 cup packed light brown sugar

 

Preheat oven to 350 degrees F.

Take a 9" X 2" round pan and melt the butter in it. ( I just placed it in the oven for few minutes until the butter melted). Now tilt the pan sideways so that the sides are well coated.

 

Sprinkle 3/4 cup light brown sugar over the melted butter.

Best to do it right away while butter is still warm to melt the sugar.

Arrange the pineapple slices starting with the center and then place 6 slices around it. Then put Maraschino cherries in the middle of each pineapple slice as well as the space between the slices.

 

Cake Part...

For the cake batter
1 1/2 cups all purpose flour
2 tsp baking powder
1 cup sugar
1/2 cup unsalted butter
2 eggs separated
1 tsp vanilla extract
1/2 cup milk
1/4 tsp cream of tartar

In a mixing bowl, beat the egg whites with 1/4 tsp cream of tartar until its light and fluffy and holds a firm peak using an electric mixer or hand mixer. Keep this aside in a different bowl. (as we'll need this mixing bowl to prepare our cake batter, in case of the electric mixer).
(WHATEVER THAT MEANT!!! says Aline!)

In a bowl , sieve together flour and baking powder and keep aside. Now in the bowl of the electric mixer cream butter and sugar until light. Beat Vanilla essence into it. Add the egg yolks one at a time and beat well after each addition. Add the flour mixture alternately with milk. Now gently fold in the beaten egg whites into the cake batter. Pour into the prepared cake pan and smooth the top using a spatula.

Bake for 55-60 minutes or until a toothpick comes out clean.
Let cool 10 min. and invert into a plate.

 

(This is the part I don't care to tell you about but I will since it is the original recipe. I will eventually revise it when I find the right combination.)

While it was OK, was not a favourite. I've had better.  Will look for another recipe and let you know.

Compliments to Chef Aline!