Rum-and-Pineapple Upside-Down Cake
1 pineapple, peeled, quartered, and cored
2 tsp. vanilla extract
2 tbsp. dark rum
1/2 cup plus 6 tbsp. (13/4 sticks) unsalted butter at room temperature
3/4 cup sugar
4 eggs, beaten
3/4 tsp. baking powder
1 1/2 cups unbleached
Preheat oven to 350°F. Lightly butter 9-inch glass pie plate.
Cut pineapple quarters into 1/2-inch-thick triangles. Put pineapple in medium shallow bowl or baking dish. In small bowl whisk together vanilla and rum, then pour mixture over pineapple. Let sit about 5 minutes.
Heat large skillet over medium-high heat. Using tongs, transfer pineapple to pan in batches, and sauté, using tongs to turn pineapple constantly, until browned on each side, 5 to 10 minutes. Cover bottom of dish with 1 layer of pineapple. Dice remaining larger pieces, and fit them in between spaces wherever possible. Pour liquid over pineapple.
In medium bowl cream together butter and sugar until light and fluffy. Add eggs and beat until smooth.
In medium bowl stir baking powder and flour well. Add to wet ingredients, and stir until smooth. Scrape batter over pineapple and smooth with spatula. Bake 30 to 40 minutes, until knife inserted in center of cake comes out clean. Remove from oven, and set on wire rack. Let rest 15 minutes; then unmold onto plate. Serve immediately or cover and refrigerate up to 3 days. Makes 8 servings.
~ Courtesy of Latina Magazine