BUTTERMILK PINEAPPLE UPSIDE DOWN CAKE RECIPES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Topping: Combine 6 tablespoons of the unsalted butter or margarine, 1 cup of the packed brown sugar, and the honey in a medium sized saucepan. Cook over medium heat, stirring with a wooden spoon, until well blended and smooth. Pour into an ungreased 13x9 inch baking pan, tilting to evenly coat the bottom of the pan. Arrange pineapple slices in a decorative pattern in pan and sprinkle with dried currants and 1/4 cup of the sliced almonds
• In a small bowl combine rum, pineapple juice, and buttermilk. In another small bowl mix flour, baking powder, cinnamon, nutmeg, salt, and cloves together.
• In a large bowl cream 6 tablespoons of the butter and 1 cup of the packed brown sugar together until smooth. Add eggs one at a time, beating well after each addition. Beat in vanilla and almond extracts, scraping down the sides of the bowl. In three additions, beat in on low speed of an electric mixer the flour and the rum mixtures alternately, beating for about 45 seconds after each addition. Scrape down sides of bowl when needed. Spoon batter over the pineapple in the pan, spreading evenly.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until a wooden pick inserted into the center comes out clean. Remove pan from oven and let stand for about 10 minutes. Turn pan upside down onto a serving platter and let stand in pan for 10 more minutes. Remove pan and garnish with sliced almonds, if desired.

Steps:

• Over medium heat, melt the butter in the skillet and add the brown sugar and cinnamon.
• Stir until sugar begins to melt.
• Arrange pineapple slices and pecan halves as seen in the picture.
• In case you're not using a cast iron skillet, after you add the brown sugar and it melts, pour that mixture into the cake pan you're going to use, then arrange the pineapple and pecans.
• You can also replace the pecans with red or green maraschino cherries.
• For the cake -
• In a medium mixing bowl, combine sifted flour, sifted baking powder, salt and coconut flakes.
• In a small mixing bowl, beat the butter and sugar until light and fluffy. This takes a little time so be patient.
• Add vanilla to butter sugar mixture. Beat.
• Then add the egg, beat well.
• Add poppy seeds, mix.
• In another small bowl combine buttermilk, pineapple juice and rum. You can double the quantity of rum if you prefer a stronger taste.
• FOLD the wet ingredients into the dry alternating between additions of the butter-sugar-egg mixture and the buttermilk-juice-rum mixture.
• Stir until just combined. Take care not to overmix.
• Pour the cake batter over the prepared topping.
• Bake at 350 for about 35 min or till it tests done.
• As soon as the cake comes out of the oven, invert a plate over the skillet and flip it.
• Be careful to avoid splashing any of the melted sugar around, it's extremely hot.
• I also like to put a piece of parchment paper on my plate before flipping the cake.
• Enjoy!