azorean pineapple upside-down cake

How To Make azorean pineapple upside-down cake

• 1

  Butter and flour a 9-inch round cake pan with 2-inch sides.
• 2

  In a heavy-bottomed 1-quart saucepan, stir the water and 1 cup sugar together and set over medium-high heat. Bring to a boil for about 5 minutes. Reduce heat to a simmer and continue cooking for 15 minutes, until you see it turning amber. Give the pan a swirl and cook another 5 minutes until a medium amber. Watch carefully so it doesn't overcook and burn. Total time for sugar is about 25 minutes.
• 3

  Carefully pour hot caramel into cake pan, tilting the cake pan back and forth to coat bottom and sides. Set aside to cool. It will begin to harden.
• 4

  Prepare pineapple, plums and cherries. Arrang 4 or 5 pineapple rings on top of the firm caramel. Place plums and cherries around pineapple rings (put a cherry into each pineapple hole).
• 5

  Preheat oven to 350F.
• 6

  For the cake, in a large bowl with an electric mixer on high speed, cream the butter and sugar until fluffy, about 2 minutes. Beat in the eggs, one at a time, mixing well after each addition.
• 7

  Sift together the flour, baking powder and salt in a separate bowl. With mixer on medium speed, incorporate dry ingredients in increments, alternating with the orange juice and milk. Mix for 1 minute until the batter is fluffy.
• 8

  Scrape the batter into the cake pan over the fruit. Spread evenly. Bake 45-50 minutes, until golden and a toothpick inserted in center comes out clean.
• 9

  Cool slightly on a wire rack and then carefully invert onto a serving plate while still fairly hot. Should a piece of fruit stick to pan, just remove it and place it in it's proper place on the cake.
• 10

  Garnish cake with toasted almond slices.
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