Pineapple Upside-Down Grit Cake
Pineapple Upside-Down Grit Cake is If you have baking powder, maraschino cherries, table salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 1 hour and 30 minutes.
Instructions
Preheat the oven to 375 degrees F.
Add half of the melted butter to the bottom of a 9-inch cake pan and sprinkle with the brown sugar.
Drain the pineapple rings and reserve 1/2 cup of the juice.
Lay the pineapple rings on top in a concentric pattern, overlapping slightly.
Place the cherries in the center of each of the pineapple rings.
Whisk together the remaining melted butter, reserved pineapple juice, eggs and sugar in a medium bowl until smooth. In another large bowl, whisk to combine the flour, cornmeal, baking powder and salt.
Add the wet to the dry and mix together until just combined.
Pour the batter over the pineapple rings and bake on a sheet tray until a toothpick inserted in the center of the cake comes out clean, 40 to 45 minutes.
Cool the cake in its pan for 25 minutes. Run a knife along the edges to loosen.
Place a plate over the top and carefully flip the cake out of the pan.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.
NV Solera Cream Sherry
The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.