Pineapple Upside Down Cake 1

3 tablespoons butter
2 tablespoons brown sugar
6 slices pineapple
3/4 cup flour
1 teaspoon baking powder
3 cherries, halved
1/4 teaspoon salt
3 egg yolks
1/4 cup boiling pineapple juice
1/2 teaspoon vanilla
1/2 cup sugar

Melt butter in round cake pan. Stir in sugar and spread evenly in bottom of pan. Place pineapple slices over sugar. Place cherry halves in holes. Cover with cake batter. In a small bowl, beat egg yolks until thick and light. Add sugar gradually until well blended. Blend in hot juice and vanilla. Mix flour, baking powder, salt. Add a little at a time, scraping bowl with scraper. Spread over pineapple. Bake at 350F for about 35 minutes. When done, turn upside down on serving dish, but do not remove pan until cake and pineapple fall out, Serve warm or cold, with or without whipped cream, as desired.

Servings: 6-8.

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Cajun Country -- New Iberia, Louisiana