RUM-PINEAPPLE UPSIDE-DOWN CAKE
I haven't tried it but if you don't want to use the dark rum, you may try rum extract or omit it all together. This cake is so moist. Store it in the refrigerator (if it lasts that long). I have a 9" springform pan that I use for this cake -- it's much easier when it's time to flip. I spray the pan liberally with non-stick cooking spray and wrap the bottom of the pan with aluminum foil and sit it on a small cookie sheet. Cook in lower third of oven.
Provided by Marlene York @atlantam48
Categories Cakes
Number Of Ingredients 13
Steps:
- FOR THE TOPPING: Place pineapple slices into 9" springform pan, sprayed with non-stick cooking spray. In small saucepan over medium-low heat, combine 6 tablespoons of unsalted butter, light brown sugar and 1/2 cup granulated sugar. Stir to blend and quickly spread mixture over pineapple slices. Set aside.
- FOR THE CAKE: Preheat oven to 350 degrees. In a medium bowl, sift together flour, baking powder and salt and set aside. In small bowl, whisk together the milk, vanilla extract and rum and set aside.
- Using an electric mixer with a flat beater, beat 6 tablespoons of softened unsalted butter on medium speed until creamy and smooth. Add 1 1/2 cups granulated sugar and continue beating until light and fluffy (scrape sides of bowl occasionally). Add eggs one at a time, beating well after each addition. Reduce speed to low. Add flour mixture in three additions, alternating with milk mixture (begin and end with flour). Beat each addition just until incorporated, occasionally scrapping down the bowl.
- Pour batter into prepared pan, spreading evenly. Bake 50-55 minutes or until the center springs back and a toothpick inserted in center comes out clean. Place pan upright on a wire rack for 15 minutes. Invert pan onto cake plate and remove pan. Press 1 cherry in center of each pineapple slice. Cool at least 45 minutes before serving.
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