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" Pineapples are a traditional symbol of hospitality, which means this luxurious fruit has a natural place on holiday menus\u2014especially the dessert course. Pineapple upside-down cake has been popular in America since at least the 1930s, and I thought, Why not give it a little face-lift? This recipe is actually similar to classic tarte Tatin. Fruit is arranged on a layer of caramel in the bottom of a pan, and the cake batter is poured over it, baked, and turned onto a serving dish so the delicious cooked fruit is on top. But that&amp;#039;s about all they have in common.   Instead of all-purpose flour, which creates a fluffier cake, I use finely ground semolina flour for a denser crumb more like a pound cake. To underscore the pineapple&amp;#039;s tropical character, I mix some coconut into the batter, which lends a bit of texture and sweetness. A dollop of spiced whipped cream is a nice seasonal addition too. Topping the cake with more coconut is up to you. As is the case with many traditional recipes, everything old can be new again. What to Drink Just as an acidic dish requires an acidic wine, confectionary demands a sugary quaff. &amp;quot;If the dessert is sweet but your wine is dry, the wine will taste even drier in comparison, because your palate adjusts,&amp;quot; says Daniel restaurants&amp;#039; wine expert, Daniel Johnnes. For this month&amp;#039;s pineapple cake he recommends Ch\u00E2teau Doisy Da\u00EBne 2005 ($45), a Barsac-Sauternes blend suffused with fruit aromas and a honeyed caramel flavor that echo the cake&amp;#039;s ingredients. Ch\u00E2teau de Malle 2001 ($50) is even more honeyed, he points out. Johnnes also is a fan of Grande Maison Cuv\u00E9e des Anges Monbazillac 2005 ($44), &amp;quot;which is similar to a Sauternes without the cachet, but is a really extraordinary value.&amp;quot; Click here to see the recipe for pineapple-caramel cake. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a1797/daniels-dish-sweet-success-a-52728/>