Pineapple upside-down cake iii
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Pineapple upside-down cake iii
  Pineapple    Cakes  
Last updated 6/12/2012 1:18:07 AM. Recipe ID 48808. Report a problem with this recipe.
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      Title: Pineapple upside-down cake iii
 Categories: Cakes
      Yield: 6 Servings
    2/3 c  Granulated sugar
    3/4 c  Unsalted butter
      1 ts Vanilla
    1/4 ts Ground nutmeg or mace
      2    Eggs
      2    Egg yolks
  1 1/2 c  Milk
      2 ts Baking powder
    1/4 ts Salt
  1 1/2 c  Flour
      1 c  Yellow cornmeal
    1/3 c  Madeira
      1 lb Pineapple; peeled
           - cut into 1/2" thick slices
           - core removed
    3/4 c  Dark brown sugar, packed
  PREHEAT OVEN TO 375F. 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 and reserve. Continue cooking until liquid is
  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 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 cool before serving.

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Recipe ID 48808 (Apr 03, 2005)

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