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.
From
Yields
6 Servings