- 8
- 15 mins
- 50 mins
Ingredients
- 2 large egg yolks
- 3/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/3 cup boiling water
- 1 1/4 cups cake flour (not self-rising), sifted
- 1 1/4 teaspoons baking powder
- 4 tablespoons unsalted butter
- 1/2 cup firmly packed dark brown sugar
- 1/4 teaspoon ground cinnamon
- 1 cup chopped fresh pineapple
Preparation
Step 1
1. Preheat oven to 350°.
2. In a medium bowl, beat egg yolks at medium speed with an electric mixer until thick and lemon colored, approximately 2 minutes. Reduce speed to low, and gradually add sugar and salt; add extracts.
3. Increase speed to medium, and beat for 1 minute. With mixer on lowest speed, slowly add 1/3 cup boiling water, being careful to not let water splash out of bowl. Turn mixer off, and add flour and baking powder. Stir by hand until smooth.
4. In an 8-inch ovenproof skillet set over medium heat, melt butter with brown sugar and cinnamon. Cook, stirring, until sugar is melted, approximately 1 minute. Remove pan from heat, and arrange pineapple in a single layer over sugar mixture. Pour cake batter over pineapple. Place skillet on a rimmed baking sheet.
5. Bake until cake springs back lightly when touched, approximately 35 minutes. Remove skillet from oven, and let cake cool for 6 minutes. Invert cake onto a serving platter, and let cool completely.
KITCHEN TIP:
For the best cinnamon flavor, grate it fresh from a stick, using a Microplane grater or zester.