THE PINEAPPLE UPSIDE-DOWN CAKE

This recipe is provided by Gourmet magazine.

*What you will need

°1/2 piece (1/4 cup) unsalted butter (melted)
°2/3 cup
°light brown sugar (rolled well)
°3 cups fresh
°pineapple, cut into 1-inch pieces (about 1 pineapple)
cake:
°1 1/2 cups all-purpose flour
°1 1/2 tsp
°baking powder (double effect)
°1/2 teaspoon salt
°1/2 teaspoon
°cinnamon
°1 stick (12 c) un-salted butter (soft)
°2/3 c sugar (granulated)
°2 eggs
°1 tsp pure vanilla extract
°3/4 c milk
+Garnish: whipped cream or vanilla ice cream

*How do I do it

topping
In bowl, blend butter also brown sugar until well mixed and distribute blend evenly in a well-grease 9″ x 2-inch pie pan.
Dry the pineapple between several layers of paper towels and arrange them evenly over the sugar mixture.
make the cake
Heat the oven to 350 degrees Fahrenheit.
Mix the flour, baking powder, salt and cinnamon in a bowl.
Put the butter and sugar in another bowl and beat with an electric mixer until the mixture is light and fluffy.
Add the eggs, one at a time, beating well after each addition and whisking in the vanilla.
Add flour mixture alternately in batches with milk, beginning and end with flour mixture, beating well after each addition.
Pour batter into pan, distribute evenly and bake cake in center of oven for 45 to 55 minutes, or until tester comes out clean.
Let the cake cool in the pan on a wire rack for 15 minutes, then run a thin knife around the edge and invert the cake into a plate.
Serve the cake warm or at room temperature with whipped cream or vanilla ice cream.

Enjoy !