Easter Recipes from Razzle Dazzle Recipes
Fresh Pineapple Upside-Down Cake Recipe
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Fresh Pineapple Upside-Down Cake

Caramelized Pineapple:
1/2 C. butter
1/2 C. brown sugar
1 large pineapple, cored, rind removed, sliced in 1/3 inch slices (about 10)
1/4 C. dark rum
1/2 C. heavy cream

Cake:
2 C. flour
3/4 t. baking powder
1/2 t. baking soda
3/4 t. salt
3/4 C. unsalted butter, softened
1 1/3 C. sugar
3 eggs, separated
1 1/2 t. vanilla extract
1/2 C. buttermilk
1/4 C. fresh pineapple juice

For the pineapple, combine butter and brown sugar in a 12-inch cast iron skillet and heat until bubbly. Add pineapple slices and caramelize to a deep golden brown, turning once. Remove and set aside. Pour rum and cream into skillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Remove from heat.

Butter a 10-inch round cake pan and line it with parchment paper. Arrange pineapple slices to cover bottom of pan. Pour sauce over pineapple and set aside.

For the cake, sift dry ingredients together and set aside. Cream butter and sugar until light and fluffy. Add egg yolks one at a time, beating after each addition. Add vanilla. Combine pineapple juice and buttermilk, and add alternately with dry ingredients. Pour over pineapple in pan and bake at 350F. about 1 hour, or until tester comes out clean. Invert onto serving platter.

Serves 10.

    

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