For a tropical dessert that brings the taste of sunshine to the table, try out this recipe for Pineapple Upside-Down Cake. The key to this cake is a layer of caramelized pineapple that’s just as tender as it is sweet – one bite and you’ll be half-way to a warm island getaway.
1 cup (c) light brown sugar
1/4 c butter
1 medium pineapple, ripe, sliced into 6-8 rings
handful of halved macadamia nuts
1 3/4 c all-purpose flour
1 teaspoon (t) baking soda
1 t baking powder
1/4 t salt
1 t cinnamon
2 large eggs
1 cup granulated sugar
3/4 c butter (1 1/2 sticks)
1 c milk
1 t vanilla extract
Preheat oven to 350 degrees Fahrenheit.
In a medium saucepan, melt butter. Add brown sugar and stir until bubbling – will begin to caramelize. Add pineapple slices. Simmer for 2-3 minutes. Take off heat and carefully line the bottom of a 9 x 13 inch baking pan, dispersing pineapple slices evening. Sprinkle macadamia nuts in gaps between slices.
In a large mixing bowl, combine dry ingredients (flour, baking powder and soda, salt, cinnamon).
Melt additional 1 1/2 sticks butter. Pour into medium mixing bowl when melted. Add sugar, then eggs one at a time, whisking til combined. Carefully add milk and vanilla.
Make a well in the center of the large mixing bowl. Incrementally add liquid ingredients to dry ingredients until combined. Pour over the caramelized pineapple slices.
Bake for 35-45 minutes, until a knife inserted into the center comes out clean. The cake should be light golden brown.