Pineapple Up-Side Down Cake

Recipe Ingredients

2 lbs	908g / 32oz	Fresh pineapple - peeled, cored, and cubed
2 1/2 cups	495g / 17oz	Sugar - divided
1 teaspoon	5ml	Ground cinnamon - divided
1 teaspoon	5ml	Grated nutmeg - divided
1 1/2		Softened butter - divided
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Baking soda
1		Salt
2		Eggs
1 teaspoon	5ml	Vanilla
1 cup	237ml	Milk
2 1/4 cups	140g / 4.9oz	Flour

Recipe Instructions

Preheat oven 350 degrees.

In a mixing bowl, toss the pineapple with 1 cup of sugar, 1/2 teaspoon cinnamon, and 1/2 teaspoon nutmeg. In a hot cast-iron skillet, melt 1/2 stick of the butter. Caramelize the pineapple, about 3 to 5 minutes.

For the batter: In a mixing bowl, cream one cup of the butter and 1 1/2 cups of the sugar. Stir in the eggs one at a time. Stir in the baking powder, baking soda, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, and milk. Add the flour and mix well. Pour the cake batter evenly over the pineapple. Bake for about 40 minutes, or until the cake is golden-brown and pulls away slightly from the edges of the skillet. Cool for about 30 minutes, then invert over a large platter.

This recipe yields 12 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A22 broadcast 02-12-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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