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PINEAPPLE UPSIDE DOWN CAKE

Source of Recipe

Rosemary


Recipe Introduction

Now you can use a yellow cake mix if you want but this is a pretty easy and forgiving cake recipe, so give it a whirl. You can substitute maraschino cherries if you like but I think they are too sweet and full of additives. Up to you.

List of Ingredients

For the topping:
7 canned pineapple slices, drained
6 Tbs. (3/4 stick) unsalted butter
1/2 cup plus 2 Tbs. firmly packed light
brown sugar
1/2 cup granulated sugar

For the cake:

2 cups cake flour
1 1/8 tsp. baking powder
1 tsp. salt
3/4 cup milk
1 1/2 tsp. vanilla extract
1 1/2 Tbs. dark rum
6 Tbs. (3/4 stick) unsalted butter
1 1/2 cups granulated sugar
2 eggs
7 canned cherries in syrup, drained





Recipe

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to
350°F. Grease a 10" X 2" deep round cake pan or cast iron
skillet.

To prepare the topping, place the pineapple slices in the
prepared pan, around the circle with on in the center. In
a small saucepan over medium-low heat, combine the butter,
brown sugar and granulated sugar and heat until the butter
melts. Stir to blend the ingredients, then spread the
mixture over the pineapple slices. Set aside.

To make the cake, over a sheet of waxed paper, sift together
the flour, baking powder and salt. Set aside.

In a small bowl, whisk together the milk, vanilla and rum.
Set aside.

In the bowl of an electric mixer, beat the butter on medium
speed until creamy and smooth, 1 to 2 minutes. Add the
granulated sugar and continue beating until light and fluffy,
about 5 minutes, stopping the mixer occasionally to scrape
down the sides of the bowl. Add the eggs one at a time,
beating well after each addition.

Reduce the speed to low and add the flour mixture in three
additions, alternating with the milk mixture and beginning
and ending with the flour. Beat each addition just until
incorporated, stopping the mixer occasionally to scrape down
the sides of the bowl.

Pour the batter into the prepared pan, spreading it evenly.
Bake until the center of the cake springs back when touched
and a toothpick inserted into the center comes out clean,
50 to 55 minutes. Transfer the pan to a wire rack and let
the cake cool upright in the pan for 15 minutes.

Tap the pan gently on a work surface to loosen the cake,
invert the pan onto a cake plate and lift off the pan. Place
1 cherry in the center of each pineapple slice. Let the cake
cool for 45 minutes before serving. Serve warm or at room
temperature. Serves 10.