Pineapple Pecan Upside Down Cake
6 tablespoons unsalted butter, softened
1 cup firmly packed light brown sugar
1/2 stick (1/4 cup) unsalted butter
6 to 8 fresh or canned pineapple slices, patted dry
1/2 cup chopped pecans
1 1/2 cups OLD MILL White Plain Flour
1/2 cup OLD MILL Unbolted White Cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs, separated
1 cup sugar
2 teaspoons vanilla extract
1/2 cup sour cream
Set aside 1/4 cup plus 2 tablespoons butter and let soften at room temperature.
Preheat oven to 350 degrees F.
Combine brown sugar and remaining 1/4 cup butter in a saucepan; cook over medium heat, stirring frequently, until mixture bubbles and sugar is mostly melted, about
4 minutes. Pour into a 9-inch square or round baking pan with 3-inch sides.. (Sugar mixture will harden.) Arrange pineapple slices in a single layer on brown sugar mixture; sprinkle pecan pieces around pineapple, and set aside.
Whisk together Old Mill Plain Flour, Old Mill Unbolted White Cornmeal, baking powder, and salt in a bowl; set aside.
Beat egg whites in a small mixing bowl until stiff peaks form. Set aside.
Beat softened 1/4 cup butter and sugar in a large mixing bowl with an electric mixer at medium speed until well blended. Add egg yolks and vanilla, beating until blended. With mixer on low speed, beat in flour mixture alternately with sour cream, beginning and ending with flour mixture. Fold in egg whites with a spatula. Pour batter evenly over pineapple slices.
Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in baking dish on a wire rack 15 minutes. Slide a small sharp knife around edge of cake to loosen from sides of baking dish. Invert a foil-lined baking sheet over cake; carefully invert and remove baking dish from cake. Serve or warm or at room temperature. Makes 8 to 10 servings.