Pineapple Upside Down Cake

Caramel for Pineapple slices:

1 ripe pineapple, cut into 8 slices

1 cup sugar
¼ cup water
1 tbls. Corn syrup
1 vanilla bean
4 oz. butter
½ cup rum

 

Using a small cookie cutter, cut the center out of pre-sliced pineapple rings. Place water in a skillet over medium high heat. Add sugar, corn syrup and cook until it is a light honey color. Add the pineapple and scraped vanilla bean and cook for six minutes, flipping slices over half way through. When the pineapple is opaque remove from heat.

 

Cake:

6 oz. butter, room temp

3 eggs, room temp
14 oz. sugar
13 oz. all purpose flour
1 ½ cup warm milk
2 teaspoons kosher salt
2 1/2 teaspoon baking powder
1 tsp baking soda
1 ½ tsp vanilla extract

Beat butter and sugar until fluffy. Add the eggs one at a time with vanilla. Alternate adding the milk and sifted dry ingredients in thirds. Place the pineapple rings in small buttered pans and pour cake batter on top until mostly full.

 

Bake at 350 for 12 minutes.

Rum Butter sauce:

Add 4 oz. butter and ½ cup rum to remaining pan juices. Bring to a boil.


For the demonstration video, look on our facebook page
 https://www.facebook.com/SovanaBistro
or youtube channel
http://www.youtube.com/user/SovanaBistro