Pineapple Upside Down Cake

prep time:: 0 min

Serving size: 0

ingredients

1/2 ripe medium pineapple -- peeled, cored, eyes removed and sliced into 1/2-inch rounds (about 4 or 5 slices)
3/4 C (1 1/2 sticks) unsalted butter
3/4 C light brown sugar
14 pecan halves
1 C cake flour (not self-rising)
1 C all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 C granulated sugar
2 eggs
1 C buttermilk
1 tsp 1/2 vanilla extract
1 tbsp dark rum
4 fresh cherries -- halved and pits removed

directions

Melt 4 tablespoons of the butter in a pan - add the brown sugar and stir to combine Increase the heat to medium high and cook until the sugar mixture is bubbly, about 2 minutes. Add pineapple slices and heat 2 minutes on each side or until brown Remove pineapple and rrange pineapple slices in a greased cake pan Arrange the pecan halves in the spaces between the rings. Set aside to cool slightly.

Preheat the oven to 375 degrees F.

Stir together the flours, baking powder, baking soda, and salt in a medium mixing bowl.

In the bowl of an electric mixer, cream together the remaining 1/2 cup butter and the granulated sugar until light and fluffy. Add the eggs, 1 at a time, mixing just until incorporated. Add the flour mixture and buttermilk alternately in 3 batches, mixing at low speed after each addition until just combined. Stir in the vanilla and rum.

Add batter to cake pan and bake in the middle of the oven until golden brown and a tester comes out clean, 35 to 40 minutes.

Cool the cake on a wire rack

Source: Chris