Fresh pineapple upside-down cake

 
                      FRESH PINEAPPLE UPSIDE-DOWN CAKE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cakes                            Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      2/3   c            Granulated sugar
      3/4   c            Unsalted butter
    1       t            Vanilla
      1/4   ts           Ground nutmeg or mace
    2                    Eggs
    2                    Egg yolks
    1 1/2   c            Milk
    2       ts           Baking powder
      1/4   ts           Salt
    1 1/2   c            Flour
    1       c            Yellow cornmeal
      1/3   c            Madeira
    1       lb           Pineapple, peeled, cut into
                         -1/2" thick slices, core
                         -removed (about 1/2
                         -med pineapple)
      3/4   c            Dark brown sugar, packed
 
   CREAM TOGETHER GRANULATED SUGAR and 1/2 cup butter at medium speed in mixer
   bowl until smooth. Lower speed; add vanilla, nutmeg, eggs, yolks and milk.
   Mix until incorporated. Add baking powder and salt, then flour and
   cornmeal. Mix until fluffy. Set aside. Combine remaining 1/4 cup butter,
   Madeira and pineapple in heavy, 10-inch oven-proof skillet over medium heat
   and cook 20 minutes. Pineapple will release a lot of liquid. Remove
   pineapple with slotted spoon. Cook liquid until it's reduced nearly to a
   glaze. Add brown sugar and cook until mixture becomes smooth, about 2
   minutes. Replace pineapple slices, arranging them nicely in syrup. Pour
   cake batter over fruit. Bake at 375F on middle rack 20 to 25 minutes. When
   done, wooden pick inserted into center of cake will come out clean. Place
   large platter over skillet and turn upside down to remove cake from
   skillet. Let cake cool.
  
 
 
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