/2 piece (1/4 c) unsalted butter
°2/3 c Light brown sugar
°3 c fresh
°pineapple, cutting to 1-inch pieces (for 1 pineapple)
°1 1/2 c flour
°1 1/2 tsp
°baking powder (double effect)
°1/2 tsp salt
°1 stick (12 g) unsalted butter (soft)
°2/3 cup sugar (granulated)
°1 teaspoon pure vanilla
°3/4 c milk
+ Garnish: whip cream or vanilla ice cream
* Methods :
In bowl, bled butter with brown sugar to well blended & distribute blend equally in a well-grease 9″ * 2″ round pan.
Dry pineapple among several layer paper towels & organize them equally on sugar mixture.
Heat oven to 350 degrees F.
Mixing flour, baking powder, salt & cinnamon in bowl.
Putting butter also sugar in other bowl & beat with an electric bledner to mixture is light / fluffy.
Add eggs, one at a time, beating well after each addition and whisking in the vanilla.
Add flour mix alternately in batche with milk, start and end with flour mix, beating well after every addition.
Pour mixture into skillet, distribute evenly and bake cake in center of oven for 45 to 55 minutes, or until tester comes out clean.
Letting cake cool in pan on a wire rack for 15 min, & run a thin knife round edge and invert the cake to a plate.
Serving cake warm or at room temperature with whip cream .