Pineapple Upside-down Cake

Recipe from Bonnie Moore, L’Academie de Cuisine

Ingredients:

For the topping-

1/2 medium pineapple, peeled, quartered lengthwise and cored

3/4 stick unsalted butter

3/4 cup packed light brown sugar

For batter-

1 1/2 cup all-purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teasppon vanilla

1 tablespoon dark rum

1/2 cup unsweetened pineapple juice

1. Preheat over to 350

2. Cut pineapple crosswise into 3/8 inch thick slices. Melt the butter in a 10-inch cast iron skillet. Add brown sugar and simmer over moderate heat, stirring unti; the sugar has dissolved. Remove from heat. Let cool for a few mintues. Arrange pineapple on top of sugar micture in concentric circles, filling in the spaces.

3. Sift together flour. baking powder and salt. Beat butter in a large bowl with electric mixer until light and fluffy, then gradually beat in sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed until well blended. Beat in pineapple juice, then add remaining flour mixture, beating until just blended.

4. Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean- about 45 minutes. Let cake stand in skillet for 5 minutes. Invert a plate over skillet and invert cake onto palte.

5. Serve warm and enjoy!