What you will need
°1/2 piece (1/4 c) unsalted butter
°2/3 c Light brown sugar
°3 c fresh
°pineapple, cutting to 1-inch pieces (for 1 pineapple)
°1 1/2 c flour
°1 1/2 tsp
°baking powder (double effect)
°1/2 teaspoon salt
°1 stick (12 g) unsalted butter (soft)
°2/3 cup sugar (granulated)
°1 teaspoon pure vanilla
°3/4 c milk
+ Garnish: whipped cream or vanilla ice cream
How did you pull it off?
Blend butter and brown sugar in a mixing basin until thoroughly combined, then place evenly in a well-greased 9″ * 2″ round pan.
Using several layers of paper towels, dry the pineapple and arrange it evenly on the sugar mixture.
+creating a cake
Preheat the oven to 350 degrees Fahrenheit.
In a mixing dish, combine flour, baking powder, salt, and cinnamon.
In a separate dish, combine the butter and sugar and beat with an electric mixer until the mixture is light and fluffy.
One at a time, add the eggs, beating well after each one and mixing in the vanilla extract.
In batches, alternate adding flour mix and milk, starting and ending with flour mix and mixing well after each addition.
Pour the batter into the skillet, evenly spread it, and bake for 45 to 55 minutes, or until a tester comes out clean.
Allowing the cake to cool for 15 minutes in the pan on a wire rack before inverting it onto a dish with a thin knife around the edge.
With whip cream, serve the cake warm or at room temperature.