2/3 c Granulated sugar
3/4 c Unsalted butter
1 ts 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.
Yields
6 Servings