Fresh Pineapple Upside

Ingredients

130 gr granulated sugar
100 gr butter
4 gr vanilla
1 gr nutmeg
2 eggs
2 egg yolks
350 ml milk
9 gr baking powder
1 gr salt
190 gr flour
120 gr cornmeal
3/8 madeira
475 gr pineapple
1/2 pineapple
170 gr dark brown sugar

Instructions

CREAM TOGETHER GRANULATED SUGAR and half cup butter at medium speed in mixer bowl until smooth. Lower speed; add vanilla, nutmeg, eggs, yolks and milk. Mix until incorporated. Add baking powder and salt, then flour and cornmeal. Mix until fluffy. Set aside. Combine remaining quarter cup butter, Madeira and pineapple in heavy, 25 cm 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 190ÂșC on middle rack 20 to 25 minutes. When done, wooden pick inserted into center of cake will come out clean. Place large platter over skillet and turn upside down to remove cake from skillet. Let cake cool.