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Ingredients
- 1 1/2 c cake flour
- 1 1/2 tsp baking powder
- pinch of salt
- 1 stick (4oz) unsalted butter, cut into small pieces
- 3/4 c sugar
- 2 eggs, slightly beaten
- 1/2 c milk
- 1/2 tsp vanilla
- 1 can pineapple rings (5 whole rings & 2 rings cut in half)
- 1 tbs pineapple juice (reserved from canned pineapple)
- 3/4 c brown sugar
- 5 shelled pecan halves
Details
Servings 12
Preparation
Step 1
1) preheat oven to 325' butter rosette flower pan and place in freezer until ready to use.
2) in bowl, combine cake flour, baking powder and salt. sift 3 times and set aside.
3) in the bowl of an electric mixer, beat the butter until creamy. gradually add the sugar and beat on medium speed until the mixture is light and creamy, scrape sides of bowl down at intervals, 4-5 minutes. add beaten eggs slowly, a little at a time, and continue beating until mixture is thick, fluffy and nearly double in volume, 4-5 minutes more.
4) using a rubber spatula, carefully fold in one third of the flour, then half of the milk. continue folding in flour and milk alternately, ending with flour. then, fold in vanilla and pineapple juice.
5) coat bottom of rosette pan with brown sugar, and place 1 pineapple ring in center of pan. arrange remaining whole and half rings of pineapple alternately around edge place pecans in center of whole rings, and pour batter over pineapple, spreading batter to edges of pan. bake until the top is browned and springs back when touched, 35-40 minutes.
6) remove from oven and cool. once cooled, invert pan onto a plate. serve with freshly whipped cream or vanilla ice cream.
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