unsalted low-fat butter, 1 stick; at room temperature
1 1/2 tablespoons
light brown sugar, packed
Gold pineapple, extra -sweet
1 1/3 cup
low-fat unsalted butter, 1 stick; at room temperature
granulated sugar, plus 2 tablespoons
vanilla paste, or pure vanilla extract
milk, plus 1 teaspoon
- Preheat oven to 350 degrees.
- In the bowl of a stand mixer with the paddle, combine the butter, honey, rum, sugar, and vanilla, and beat until smooth and well blended. Spread 1/3 cup of the schmear over the bottom of a 9-inch silicone cake pan. Sprinkle lightly with salt. (The remaining schmear can be refrigerated for up to 2 weeks or frozen for up to 1 month; bring to room temperature before using.)
- Cut top and bottom from pineapple, and cut away peel. Cut pineapple lengthwise into quarters, and cut off core from each section. Cut each piece crosswise into 1/8-inch-thick slices. Beginning at the perimeter of the pan, make an overlapping ring of pineapple slices with the curved side facing out. Make a second ring inside the first one, overlapping the slices in the opposite direction, working toward the center of the pan. Reserve any pineapple for another use.
- Sift flour and baking powder together; set aside.
- Put butter and sugar in the bowl of a stand mixer fitted with the paddle and mix on low speed to combine, then beat on medium speed for about 3 minutes, until light and creamy, stopping to scrape down the sides as necessary. Mix in vanilla. Add eggs one at a time, beating until the first one is incorporated before adding second and scraping down the sides as necessary. Beat in milk. Add flour mixture in 3 batches, beating just until combined.
- Pour batter into pan and spread over pineapple. Bake for 15 minutes. Rotate the pan for even browning and bake for another 20 to 25 minutes, until a cake tester or wooden skewer inserted in the center of the cake comes out clean. Cool cake in the pan on a cooling rack for 20 to 30 minutes.
- Run a knife around the edges of the cake, invert onto a serving platter, and serve warm. (Leftover cake can be stored at room temperature for up to 2 days.)
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