Roasted Pineapple Upside-Down Cake
with Coconut Ice Cream
Makes 10 servings
Roasted Pineapple:
7 (¼-inch) slices peeled and cored pineapple
1 Tbsp dark rum
1 tsp vanilla extract
½ cup brown sugar
½ cup unsalted butter, plus more for greasing
Cake:
1⅓ cup unsalted butter
1 cup plus ½ cup sugar
1½ tsp vanilla
extract
7 lg egg yolks
6 lg egg whites
⅓ cup cornstarch
2 Tbsp powdered sugar
1⅔ cup flour
¼ tsp baking soda
1½ tsp baking powder
Pinch salt
To Serve:
10 scoops coconut ice cream
Directions:
Pineapple: Preheat oven to 325°F. Butter a large baking dish. Place pineapple in a single layer in baking dish, sprinkle with rum and vanilla; sprinkle sugar over pineapple, dot with butter, cover with foil, bake 1 hour (turn pineapple slices after 30 minutes); let cool.
Cake: Preheat oven to 350°F. Beat butter, 1 cup sugar and vanilla with paddle attachment until fluffy; slowly beat in egg yolks. Whisk egg whites with remaining sugar until stiff; fold into butter mixture. Combine cornstarch, powdered sugar, flour, baking soda, baking powder and salt; fold into batter. Place roasted pineapple in bottom of cake pan, spoon batter over top; bake 25-30 minutes or until cooked through.
Serve with coconut ice cream.
Enjoy!
