1 large pineapple*, peeled, cored and cut into 1/2 inch slices
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 (7 ounce) box Odense Almond Paste, grated
3/4 cup sugar
2 large eggs, room temperature
1/2 cup unsweetened pineapple juice
* To save time and labor we used a fresh, peeled and cored pineapple in the
refrigerated section of the produce aisle.
Heat oven to 350 degrees F. Preheat grill on high.
Add 1/2 stick of butter, brown sugar and 2 tablespoons of rum to
skillet. Cook over medium heat, stirring, until sugar melts and ingredients
Brush both sides pineapple rings with brown sugar-rum mixture. Oil grill
grates. Grill rings 3-5 minutes each side or until dark grill marks appear.
Place pineapple rings in skillet in a concentric circle, with one in center.
Sift flour, baking powder and salt together. Set aside.
Add Almond Paste, sugar and remaining 1/2 stick butter to mixing bowl.
Beat until well combined. Add eggs one at a time, beating well between each.
Mix in remaining tablespoon of rum.
Mix flour mixture and pineapple juice alternately (ending with flour).
Beat until just combined.
Spoon batter over pineapple rings, spreading evenly. Bake 40-45 minutes
or until top is golden and tester inserted near middle comes out clean.
Cool skillet on wire rack for 10 minutes and gently loosen edges of
cake. Place a flat serving dish over skillet and invert cake onto dish.
Serve warm or at room temperature. Refrigerate unused portions.
30 minutes to assemble | 40-45 minutes to bake | Yield: 8-10 servings
You will need a well-seasoned 10-inch cast iron skillet. A 10-inch baking dish
can be substituted for the skillet. Just melt butter, brown sugar and rum in a
saucepan, then pour into baking dish.
Recipe and photo credit (used with permission):