Pineapple Upside Down Cake
1.25 cup Piña Reàl
Makes one 12-inch single layer cake
12 Tablespoons unsalted butter, softened, divided
1/4 cup firmly packed light brown sugar
7 slices canned pineapple, juice reserved
13 maraschino cherries
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1/2 cup heavy cream
1/2 cup reserved pineapple juice
Preheat the oven to 350ºF. Melt 4 Tablespoons butter over medium-high heat in a 12-inch cast iron skillet. Remove from heat and sprinkle the brown sugar evenly over the butter. Arrange pineapple rings around the bottom of the pan, one layer deep. Place a cherry into the center of each pineapple ring.
Combine the flour, baking powder, baking soda, and spices in a bowl. Beat the remaining 8 Tablespoons butter with the eggs, cream, pineapple juice, and 1 cup Piña Reàl together in a separate bowl. Combine the two and mix until smooth.
Pour the batter over the pineapple layer, spreading it out evenly. Bake for 30–40 minutes, until a toothpick inserted in the middle comes out clean.
Run a knife around the edge to loosen, then carefully invert onto a serving plate.
Piña Reàl, es el primer sirope infusionado con piñas tropicales, y es a su vez, el ingrediente perfecto para aportar un intenso sabor a piña a los cócteles elaborados a mano. Directamente desde Costa Rica, esta tentadora fruta da un dulzor refrescante que no podrá resistir.
