Ingredients: |
Ingredients: For the Pineapple Caramel:
¾ cup granulated sugar
½ vanilla bean, split lengthwise
½ cup water
1 small whole pineapple, peeled and cored
1 cup heavy cream
¼ teaspoon kosher salt
Pinch of ground chile de arbor
1 tablespoon unsalted butter, softened, for greasing the skillet
For the Cake:
1½ cups plus 2 tablespoons cake flour
¾ cup yellow cornmeal
1 teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon kosher salt
½ cup whole fat buttermilk, room temperature
¼ cup whole fat sour cream, room temperature
3 tablespoons dark rum
1½ teaspoons pure vanilla extract
½ vanilla bean, split lengthwise and seeds scraped out and reserved
10 tablespoons unsalted butter, room temperature
1¼ cups plus 3 tablespoons granulated sugar
3 large eggs, room temperature
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Directions: |
Directions:1). To make the Pineapple Caramel, cut the peeled and cored pineapple into quarters. Cut half of the pineapple into ¼-inch-thick slices, then coarsely chop the other half. Preheat the oven to 350 degrees. Grease a 10-inch cast-iron skillet with 1 tablespoon of softened butter and set aside.
2). Mix the sugar, and water in a medium saucepan. Using a small paring knife, split the vanilla bean lengthwise and with the back of the knife, scrape out the pulp and seeds and add to the saucepan. Stir to combine. Cook over high heat, without stirring, until it turns into a medium-light caramel, about 6 minutes. Add the chopped pineapple, cream, salt and chile de arbor and cook until slightly reduced and thickened, about 10 minutes. Remove from the heat and let cool slightly.
3). Working in batches if needed, carefully transfer the mixture to a blender and blend until smooth. Strain through a medium-mesh strainer into a bowl. Return the strained mixture to the saucepan and cook over high heat, stirring occasionally, until reduced to a sauce-like consistency, about 10 minutes. Pour the caramel into the greased cast-iron skillet and let cool slightly. Arrange the pineapple slices on top of the caramel and set aside.
4). To make the cake, whisk together the flour, cornmeal, baking soda, baking powder and salt in a medium bowl until combined. Set aside. Whisk together the buttermilk, sour cream, rum, vanilla, and vanilla seeds in a small bowl. Set aside.
5). In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, stopping to scrape down the sides and bottom of the bowl, about 4 minutes. Turn the mixer to medium speed and add the eggs one at a time, beating for 1 minute after each addition. With the mixer running on low speed, add the flour mixture in three additions and the buttermilk in two additions, alternating, beginning and ending with the flour mixture. Mix just until combined after each addition, stopping to scrape the bowl.
6). Pour the batter into the cast-iron skillet on top of the pineapple slices and caramel. Bake until the top is light golden brown, and a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 to 40 minutes. Let cool in the pan on a wire rack for 10 minutes, then invert onto a large platter and allow to cool for 30 more minutes before serving. |
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