Pineapple Madeira Upside-Down Cake
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2/3 cup Granulated sugar
3/4 cup Unsalted butter
1 teaspoon Vanilla
1/4 teaspoon Ground nutmeg or mace
2 Eggs
2 Egg yolks
1 1/2 cups Milk
2 teaspoons Baking powder
1/4 teaspoon Salt
1 1/2 cups Flour
1 cup Yellow cornmeal
 cup Madeira
1 pound Pineapple, peeled, cut into ½" thick slices, core removed (about ½ med 3/4 cup Dark brown sugar, packed

Preparation

1 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. 2 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