Sunday Brunch: Pineapple Upside-Down Cake
This pescatarian recipe serves 4. One portion of this dish contains around 7g of protein, 35g of fat, and a total of 907 calories. A mixture of butter, baking powder, crown royal, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 1 hour and 5 minutes.
For Pineapple Topping: Butter 8x8 Pyrex dish and arrange pineapple slices in an overlapping circle (or as close as you can manage it). In small sauce pan melt butter, then add brown sugar and cook until sugar has dissolved, about 4 minutes.
Pour sugar mixture over pineapple and reserve.
Whisk flour, baking powder and salt together in a bowl and reserve. In a standing mixer combine butter and sugar and beat until light and soft.
Add vanilla, crown royal, and pineapple juice to butter mixture and beat until combined. With mixer running on low, add flour mixture a spoonful at a time until everything is added and a batter forms.
Spoon batter over pineapple and smooth with spatula.
Bake until golden brown and a toothpick inserted in center comes out clean, about 45 minutes.
Serve with more sliced pineapple and strong black coffee.