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 350�F.
about 1 hour, or until tester comes out clean. Invert onto serving platter.
Serves 10.