- 8
Ingredients
- CAKE:
- 2 tbsp (25 mL) - butter
- 2 tbsp (25 mL) - packed brown sugar
- Pinch cinnamon
- 6 round slices (1/2 inch/1 cm thick) - fresh pineapple, cored
- dark rum Sauce
- 1/2 cup (125 mL) - butter, softened
- 1 cup (250 mL) - granulated sugar
- 2 eggs
- 1 tsp (5 mL) - vanilla
- 1-1/2 cups (375 mL) - all-purpose flour
- 2 tsp (10 mL) - baking powder
- 1/2 tsp (2 mL) - baking soda
- 1/4 tsp (1 mL) - salt
- 1 cup (250 mL) - sour cream
Preparation
Step 1
Grease 9-inch (2.5 L) springform pan; set aside.
In large skillet, melt butter over medium-high heat; stir in sugar and cinnamon. Add pineapple; cook, turning once, until golden brown and caramelized, about 8 minutes. Overlap in circle in prepared pan. Set aside.
Cake: In bowl, beat together butter, sugar and eggs until light and fluffy; beat in vanilla. In separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with sour cream, making 2 additions of flour mixture and 1 of sour cream. Spread over pineapple.
Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 45 minutes. Let cool in pan on rack for 5 minutes. Invert onto serving platter.
(Make-ahead: Cover lightly and set aside for up to 6 hours.) Serve with rum sauce.