Pineapple Upside Down Cake
Adapted from Gourmet magazine
Pineapple Upside Down Cake, normally cooked in a cast iron skillet, can also be cooked in a round cake pan. The oozy caramel sugar syrup glazes over the pineapple and cake, creating the perfect topping. Served warm with ice cream and you have an old fashioned classic favorite!
Prep Time: 30 minutes
Cook Time: 50 minutes
½ a pineapple, peeled and cored, quartered lengthwise
¾ stick (6 tablespoons), unsalted butter
¾ cup packed light brown sugar
1 ½ cups all-purpose flour (about 8 ounces by weight)
2 teaspoons ground cardamom (optional)
2 teaspoons baking powder
¼ teaspoon fine sea salt
¾ stick (6 tablespoons) unsalted butter, softened at room temperature (plus extra for greasing the cake pan)
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla
½ cup unsweetened pineapple juice, plus extra for drizzling over the cake-optional
A small saucepan, a mixer with a paddle attachment, 10-inch non-stick cake pan or cast iron skillet (well seasoned)
Preheat the oven to 350 degrees Fahrenheit.
If using a cake pan, rather than a cast iron skillet, grease it well with butter.
For the Topping:
Cut 2 of the pineapple quarters crosswise into about 1/4 -3/8 inch thick pieces.
Melt ¾ stick of butter in a cast iron skillet (if using); otherwise melt the butter in a small sauce pan.
Once the butter is melted add the brown sugar and cook, simmering over medium heat for 4 minutes. Stir the sugar/butter mixture as it simmers.
Remove the pan from the heat. If using a cast iron skillet place the pineapple pieces in concentric circles directly on top of the syrup in the pan. Start from the outside and work in, overlapping the pieces a bit. If using a cake pan, pour the syrup in a well greased pan, spreading it evenly, then arrange the pineapple pieces in the pan.
For the Cake Batter
In a large bowl add 1 ½ cups all purpose flour, 2 teaspoons ground cardamom, 2 teaspoons baking powder, and ¼ teaspoon fine sea salt. Whisk together to combine.
In another large bowl beat together the ¾ stick of softened butter until it is light and fluffy. Now gradually beat in the 1 cup granulated sugar, streaming it into the bowl with the mixer running. Beat the sugar and butter together for about 4 minutes until super light and fluffy.
Now add the eggs in one at a time. Beat well after each egg is added.
Add in the 1 teaspoon of vanilla and beat to combine.
Now add 1/3 of the flour mixture and mix on low speed just until the flour mixture is incorporated. Add ¼ cup of pineapple juice and beat low until combined.
Add the second 1/3 of the flour mixture and beat on low until just combined. Add in the remaining pineapple juice and mix until combined.
Mix in the remaining 1/3 of the flour mixture on low just until combined. The batter may look a bit curdled because of the pineapple juice. This is okay.
Gently pour the batter on top of pineapple. Carefully spread the batter into an even layer. You can make a slight dip in the center to account for the rising in the center.
Place the pan in the center of the 350 degree Fahrenheit oven. Bake for about 45 minutes, or until a toothpick comes out clean.
When done let the cake sit in the skillet for about 5 minutes. Now, very carefully invert the cake onto a serving dish or plate. If you wish sprinkle an additional 2 tablespoons of pineapple juice over the cake. Cool on a rack.
Serve with a scoop of vanilla ice cream!