A recipe for Fresh Pineapple Upside-Down Cake. Follow the simple recipe instructions for Fresh Pineapple Upside-Down Cake shared by other home cooking experts.
Ingredients
2/3 c. Granulated sugar3/4 c. Unsalted butter
1 Tsp. Vanilla
1/4 Tsp. Ground nutmeg or mace
2 Eggs
2 Egg yolks
1 1/2 c. Milk
2 Tsp. Baking powder
1/4 Tsp. Salt
1 1/2 c. Flour
1 c. Yellow cornmeal
1/3 c. Madeira
1 lb. Pineapple, peeled, cut into 1/2 thick slices core -removed (about 1/2 -med pineapple)
3/4 c. Dark brown sugar packed
Directions
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. "
