Categories: cakes-torte
Ingredients
- Topping:
- 6 fresh pineapple rings, peeled and cored
- 2 Tbsp. unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/4 cup heavy cream
- 1/2 tsp. ground cinnamon
- Cake:
- 1 cup cake flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 2/3 cup buttermilk
- 2 large eggs
- 1 tsp. rum extract (optional)
- 1/2 tsp. vanilla
- 8 Tbsp. unsalted butter
- 3/4 cup sugar
Directions
- Lightly brush the pineapple rings with some butter and grill them long enough to get grill marks (this can be done on a grill pan over medium heat, if you wish). Set aside.
- In a 12-inch cast-iron skillet, combine the brown sugar, cream, cinnamon and butter. Cook until sugar dissolves and bubbles. Remove the skillet from the heat and lay the pineapple rings across the bottom of the pan.
- In a large bowl, mix together flour, baking powder, baking soda and salt. In a separate bowl, mix buttermilk, eggs, rum extract and vanilla. With an electric mixer on medium speed, cream the butter and sugar until smooth. Add the flour mixture and blend. Pour and spread the batter over the pineapples.
- Place the cake on the grill over indirect heat (about 350 degrees) and cool 45 minutes, or place in 350 degree oven, and check after 20 minutes. Let stand for 5 minutes before cutting to serve.