FRESH PINEAPPLE UPSIDE-DOWN CAKE

By jarren

Ingredients

• Topping:
• 1/4 cup butter
• 3/4 cup packed brown sugar
• 1/2 (approx.) fresh pineapple, trimmed, peeled
• Cake:
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 tsp vanilla
• l/4 tsp coconut extract (optional)
• 1 1/2 cups flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp grated lime rind
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1 cup sour cream

Preparation

Step 1

Preheat oven to 350F. In small saucepan, melt butter with brown sugar over medium heat, stirring, until sugar dissolves, about 3 minutes. Pour into greased glass or enamel 8” square baking dish, spreading evenly.

Cut pineapple in half lengthwise into 2 quarters. Remove core and cut quarters crosswise into 3/8” slices. Arrange slices in rows over brown sugar mixture.

To make cake batter, in large bowl, beat butter with sugar until fluffy. Beat in eggs, one at a time, stirring well after each addition. Beat in vanilla and coconut extract, if using.

In separate bowl, whisk together flour, baking powder and baking soda, lime rind, nutmeg and salt. Stir into butter mixture alternately with sour cream, making 3 additions of flour and 2 of sour cream. Spoon over pineapple in dish, spreading gently without disturbing fruit.

Bake in oven for 50 - 60 minutes or until top springs back when lightly touched. Let cool in pan on rack for 15 minutes. If serving immediately, invert onto flat serving plate. If making ahead, let cool completely, cover with foil and store at room temperature for up to 24 hours. To un-mold, reheat, still covered, in preheated 305F oven for 20 minutes. Invert immediately onto large plate. Serve warm with Warm Pineapple Rum Sauce.