Does your granny use fresh pineapple? Okay, I'll stop talking about your granny. Because maybe she makes an out-of-this-world pineapple upside-down cake.
I'm fairly certain I've never had pineapple upside-down cake before this one. Who knows why? I love pineapple, and I love cake. The best thing about this cake was definitely the fresh pineapple because we'd let one get really ripe on our counter. After my mom cut it up I taste tested a piece. For good measure of course. Gaw, it was sweet and pineapple-y and yum.
Wanna know how to cut up a whole pineapple?
Not Your Granny's Pineapple Upside-Down Cake (serves 8)
adapted from Gourmet, February 2000
1/2 medium pineapple, peeled, quartered lengthwise, and cored
3/4 stick (6 tbs) unsalted butter
3/4 c packed light brown sugar
1 1/2 c all-purpose flour
2 tsp ground cardamom
2 tsp baking powder
1/4 tsp salt
3/4 stick unsalted butter, softened
1 c granulated sugar
2 large eggs
1 tsp vanilla
1 tbs dark rum + 2 tbs for sprinkling over finished cake
1/2 c unsweetened pineapple juice
- Cut pineapple into 3/8"-thick pieces. Melt butter and brown sugar together in a 10" cast iron skillet. Stir together and heat ~4 minutes. Remove from heat. Arrange pineapple slices over sugar topping in concentric circles, overlapping slightly.
- Sift together flour, cardamom, baking powder, and salt in a medium bowl.
- In a large bowl, beat butter until fluffy. Gradually beat in granulated sugar until light and fluffy. Add eggs one at a time, beating until combined after each addition. Beat in vanilla and rum.
- Add half the flour mixture and mix on low speed until just combined. Add pineapple juice, beat, and add the rest of the flour mixture. Beat until just combined. Scrape down sides and incorporate last bits of flour.
- Spoon batter over pineapple topping and spread evenly. Bake cake in the middle of the over until golden and toothpick comes out clean, about 45 minutes. Let cake stand for 5 minutes. Invert a plate over skillet and flip skillet over, keeping plate and skillet firmly pressed together. Replace any pineapple that didn't make it and cool plate on a rack.
- Serve cake warm or at room temperature.
- Note: Cake can be made a day ahead, stored covered in the refrigerator. Bring cake to room temperature before serving.