The best delicious Fresh Pineapple Upside-down Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fresh Pineapple Upside-down Cake recipe today!
Hello my friends, this Fresh Pineapple Upside-down Cake recipe will not disappoint, I promise! Made with simple ingredients, our Fresh Pineapple Upside-down Cake is amazingly delicious, and addictive, everyone will be asking for more Fresh Pineapple Upside-down Cake.
What Makes This Fresh Pineapple Upside-down Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fresh Pineapple Upside-down Cake.
Ready to make this Fresh Pineapple Upside-down Cake Recipe? Let’s do it!
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2/3 c Granulated sugar 1 1/2 c Flour
3/4 c Unsalted butter 1 c Yellow cornmeal
1 ts Vanilla 1/3 c Madeira
1/4 ts Ground nutmeg or mace 1 lb Pineapple, peeled, cut into
2 Eggs -1/2″ thick slices, core
2 Egg yolks -removed (about 1/2
1 1/2 c Milk -med pineapple)
2 ts Baking powder 3/4 c Dark brown sugar, packed
1/4 ts Salt
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.
Yields
6 servings
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