Pineapple Upside Down Cake
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 large pineapple, cored, sliced into 1/3-inch rings (about 10)
- 1/4 cup dark rum
- 1/2 cup heavy cream
- For the cake:
- 2 cups flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 1/3 cups sugar
- 3 eggs, separated
- 1 1/2 teaspoons Tahitian vanilla extract
- 1/4 cup fresh pineapple juice
- 1/2 cup buttermilk
Combine butter and brown sugar in a 12-inch cast iron skillet and heat until bubbly. Add pineapple and caramelize to a deep golden brown, turning once. Remove from skillet and set aside. Pour rum and cream into a skillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Remove from heat.
Sift together flour, baking powder, soda and salt. Set aside
In a large bowl 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. Alternately add sifted dry ingredients and juice/buttermilk mixture to creamed mixture (begin and end with dry ingredients.) Whip egg whites to soft peaks and fold into batter. Bake at 350 degrees about 1 hour, or until a tester comes out clean. Invert onto a serving platter.
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