Pineapple Madeira Upside-Down Cake


1 teaspoon Vanilla
1/4 teaspoon Ground nutmeg or mace
1 1/2 cups Milk
2 teaspoons Baking powder
1/4 teaspoon Salt
1 1/2 cups Flour
cup Madeira
1 pound Pineapple, peeled, cut into ½" thick slices, core removed (about ½ med 3/4 cup Dark brown sugar, packed


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




6.0 servings


Friday, December 10, 2010 - 1:02am


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