Pineapple Upside-Down Cake Recipe
You'll go back to the 60s with this Pineapple Upside-Down Cake Recipe. The spiced corneal cake batter is the perfect match for the caramelized pineapple.
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Ingredients
- 150 g (3/4 cup) lightly packed brown sugar
- 85 g (6 tablespoons) unsalted butter
- 45 g (3 tablespoons) rum
- 1 g (1/8 teaspoon) kosher salt
- 3 whole star anise (optional)
- 567 g (one 20-oz) can pineapple rings or chunks in 100% juice
- 60 g chopped pecan (optional)
- 120 g (1 cup plus 1 tablespoon)
- 60 g (1/3 cup) cornmeal
- 3 g (3/4 teaspoon) baking powder
- 3 g (3/4 teaspoon) ground cinnamon
- 3 g (1/4 teaspoon) ground nutmeg
- 2 g (1/4 teaspoon) kosher salt
- 115 g (8 teaspoons) unsalted butter, at room temperature
- 230 g (1 3/4 cups) confectioners' sugar
- 8 g (2 teaspoons) vanilla extract
- 2 eggs, at room temperature
- 60 g (1/4 cup) whipping cream, at room temperature
- 60 g (1/4 cup) canned pineapple juice
- 30 g (2 tablespoons) rum
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