Pineapple Upside-down Cake

Ingredients

6 Tbs unsalted butter
145 g dark brown sugar
250 g fresh pineapple chunks or rings
120 g cake flour
1-1/2 tsp baking powder
1/4 tsp salt
6 Tbs unsalted butter
120 g sugar
2 Tbs eggs ( or 2 + 1 yolk )
1/4 c buttermilk or yogurt or sour cream
1/4 tsp almond extract
1 tsp vanilla extract
3 Tbs dark rum

Instructions

Preheat oven to 375.

Melt 6 Tbs butter in 9 inch cast iron pan over medium low heat, add brown sugar and caramelize about 5 minutes. Take off heat and place pineapple in caramel.

Mix flour, baking powder and salt in separate bowl. Set aside.

Cream 6 Tbs butter and sugar until not grainy. Add eggs one at a time. Add in buttermilk, extracts and 1 Tbs rum. Mix in dry ingredients in 2 batches. Mix to uniform batter. Pour over pineapple/caramel.

Bake 40 minutes until golden brown. Using skewer, punch 10-15 holes in cake and sprinkle remaining 2 Tbs of rum over. Flip onto plate.

Notes

If not using cast iron skillet, make caramel and pour into 8x8 pan.

Optional: Add maraschino cherries in pineapple.