Pineapple Upside Down Cake 3

Serving Size : 6
Ingredients

for prepare Pineapple Upside Down Cake 3

:

Amount	Measure	Ingredient - Preparation Method
2/3	cup	granulated sugar
3/4	cup	unsalted butter
1	teaspoon	vanilla
1/4	teaspoon	ground nutmeg or mace
2		eggs
2		egg yolks
1 1/2	cups	milk
2	teaspoons	baking powder
1/4	teaspoon	salt
1 1/2	cups	flour
1	cup	yellow cornmeal
1/3	cup	Madeira
1	pound	pineapple - peeled
cut into 1/2" thick slices core removed pineapple upside down cake 3
3/4	cup	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.

Only Registred Users Can See Download Links & Other Hidden Text, So We recomend You To Register .