3 tablespoons unsalted butter
3/4 cup brown sugar
1 pound can pineapple rings
1 cup sugar
1/2 cup juice drained from pineapple
1 1/2 teaspoons vanilla extract
1 1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
Preheat the oven to 350 degrees. Melt the butter in a small saucepan. Butter the sides of a springform pan. Pour the melted butter into the bottom of the pan. Sprinkle the brown sugar evenly over the melted butter. Drain the pineapple through a strainer set over a bowl, reserve the juice. Arrange the pineapple rings over the sugar. Place the walnut pieces in the spaces between the pineapple.
In a mixing bowl, beat the eggs with a whisk until light & fluffy. Gradually beat in the sugar. Add the pineapple juice & vanilla extract.
In a separate bowl, whisk the flour, baking powder & salt. Add the flour mixture to the wet ingredients all at once & whisk until smooth. Pour over the pineapple. Bake for 45-50 minutes, or until a cake tester inserted into the center comes out clean.
Invert the cake onto a serving platter & remove from the pan. Serve with Vanilla Sauce.
1" piece of vanilla bean
2 cups heavy cream
1/4 cup sugar
Slit the vanilla bean in half & scrape the seeds into a small saucepan. Stir in the cream & bring to a boil. Add the sugar & stir until the sugar is dissolved. Let cool & chill well.