Pineapple Upside-down Cake

Ingredients:

For topping:

Half of one medium pineapple

3/4 stick unsalted butter

3/4 cup (packed) light brown sugar

For batter:

1.5 cups all purpose flour

2 – 3 teaspoons ground cardamom

2 teaspoons baking powder

1/4 teaspoon salt

3/4 stick unsalted butter (softened)

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla

1 tablespoon dark rum

1/2 cup unsweetened pineapple juice

After baking:

2 tablespoons dark rum to sprinkle over cake

A well-seasoned 10-inch cast-iron skillet

Instructions:

Preheat oven to 350ºF

Topping:

Peel, quarter and core pineapple, cut into 3/8-inch-thick pieces

Melt butter in skillet, add brown sugar and simmer over moderate heat while stirring for 4 minutes

Remove from heat

Arrange pineapple on top of sugar, overlapping pieces slightly

Batter:

Sift together flour, cardamom, baking powder and salt

Beat butter in a large bowl until light and fluffy

Gradually beat in granulated sugar

Add eggs one at a time, beating well after each addition

Beat in vanilla and rum

Add half of flour mixture and beat on low speed until just blended

Beat in pineapple juice

Add remaining flour and beat on low speed until just blended

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

Remove from oven and let cool for 5 minutes

Invert a plate over skillet and invert cake onto plate

Replace any pineapple stuck to skillet, sprinkle rum over cake

cool completely on a rack

Recipe compliments of Gourmet, Feb 2000

Fruit Tip: Choose a fresh pineapple. The guy in the produce section told me to cut off the stems the day before I served it and turn it upside down in my fridge, that way all the fruit sugar would run down through the pineapple.

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