Fresh Pineapple Upside-Down Cake

Recipe Ingredients

2/3 cup	131g / 4.6oz	Granulated sugar
3/4 cup	148g / 5.2oz	Unsalted butter
1 teaspoon	5ml	Vanilla
1/4 teaspoon	1.3ml	Ground nutmeg or mace
2		Eggs
2		Egg yolks
1 1/2 cups	355ml	Milk
2 teaspoons	10ml	Baking powder
1/4 teaspoon	1.3ml	Salt
1 1/2 cups	93g / 3.3oz	Flour
1 cup	62g / 2.2oz	Yellow cornmeal
1/3 cup	78ml	Madeira
1 lb	454g / 16oz	Pineapple - peeled, cut into
1		-- core
		(about 1/2 - med pineapple)
3/4 cup	120g / 4.2oz	Dark brown sugar - packed

Recipe Instructions

Cream together granulated sugar and 1/2 cup butter at medium speed in mixer bowl until smooth. Lower speed; add vanilla, nutmeg, eggs, yolks and milk. Mix until incorporated. Add baking powder and salt, then flour and cornmeal. Mix until fluffy. Set aside.

Combine remaining 1/4 cup butter, Madeira and pineapple in heavy, 10-inch oven-proof skillet over medium heat and cook 20 minutes. Pineapple will release a lot of liquid.

Remove pineapple with slotted spoon.

Cook liquid until it's reduced nearly to a glaze. Add brown sugar and cook until mixture becomes smooth, about 2 minutes. Replace pineapple slices, arranging them nicely in syrup. Pour cake batter over fruit.

Bake at 375F on middle rack 20 to 25 minutes. When done, wooden pick inserted into center of cake will come out clean. Place large platter over skillet and turn upside down to remove cake from skillet. Let cake cool.

Source:
Sunset Magazine June 1994

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