Sottosopra Ananas

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Happy Birthday to Juliette.  I had to make something American into something Italian in her honor.

INGREDIENTS

For topping:

½ medium pineapple, peeled, quartered lengthwise, and cored

¾ stick unsalted butter

¾ cup packed light brown sugar

For batter:

1 ½ cups all-purpose flour

2 teaspoons ground cardamom

2 teaspoons baking powder

¼ teaspoon salt

¾ stick unsalted butter, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla

1 tablespoon dark rum

½ cup milk

¼ pulverized pineapple

 

PREPARATION

Preheat oven to 350°F.

Make topping:

Cut pineapple crosswise into 1/2” thick pieces. Melt butter in skillet. Add brown sugar and cook over low hear for a few minutes, stirring constantly. Remove from heat and set aside. Arrange pineapple on top of sugar overlapping pieces slightly.

Make batter:

Sift together flour, cardamom, baking powder, and salt. Beat butter and sugar in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in milk, then add remaining flour mixture. Beat until blended but don’t overmix. Spoon batter over pineapple topping and spread evenly. Bake cake for approximately 45 minutes until golden and a tester comes out clean. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Let cool.

I worked with this recipe.

 

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