Ginger and Lime Scented Pineapple Upside Down Cake

1. Preheat oven to 350 F.
2. Cut the pineapple into ½ inch thick rings. Only 5 rings are needed for this recipe. Cut those 5 rings in half.
3. Arrange the pineapple halves in an attractive manner in the bottom of a 9-inch cake pan. Set to the side.
4. To make the caramel combine the brown sugar, 1/3 cup of butter and the grated fresh ginger in a small saucepan. Cook over medium low heat for about 10-12 minutes until the sugar is completely dissolved. Remove pan from heat.
5. Pour the caramel through a strainer over the pineapple. Be sure to coat the entire bottom of the cake pan.
6. To make the cake, begin by sifting together the dry ingredients (cake flour, baking powder and salt) into a small bowl. Set to the side.
7. In another small bowl whisk together the wet ingredients (the buttermilk, eggs and both the zest and juice of the lime). Set to the side.
8. In a large bowl cream the sugar and butter together with a hand held mixer.
9. Beat 1/3 of the dry ingredients in with the creamed butter and sugar, just until combined.
10. Pour in ½ of the wet ingredients and beat just until combined.
11. Repeat with one third of the dry ingredients, then the remaining wet ingredients, and finally the last of the dry ingredients; mixing after each addition.
12. Pour the cake batter evenly into the cake pan over the pineapple and the caramel and smooth the top.
13. Bake for 35 to 40 minutes, until a skewer inserted into the center comes out clean. Remove pan from the oven and set it on a wire rack.
14. Allow the cake to cool for 5 minutes in the pan.
15. Remove the cake from the pan by running a knife around the outside edge of the cake pan, placing a platter over the cake pan and then flipping over both the pan and the platter. The cake should release onto the platter.

Enjoy Ginger and Lime Scented Pineapple Upside Down Cake served warm with a little whipped cream or a scoop of ice cream.