Fresh Pineapple Upside-Down Cake
Caramelized Pineapple preparation:
1/2 cup butter
1/2 cup brown sugar
1 large pineapple, cored, rind removed, sliced in 1/3 inch slices (about 10)
1/4 cup dark rum
1/2 cup heavy cream
Cake:
2 cups flour
3/4 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 cup unsalted butter, softened
1 1/3 cups sugar
3 eggs, separated
1 1/2 tsp vanilla extract
1/2 cup buttermilk
1/4 cup fresh pineapple juice
For the pineapple, combine butter and brown sugar in a 12-inch cast iron
skillet and heat til 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, til 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
about 1 hour, or until tester comes out clean. Invert onto serving platter.
Serves 10.
This recipe was created by Rochelle Huppin of Bradley Ogeden's Lark Creek Inn in
nearby Marin County.
AUTHOR: Charlotte
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