Pineapple Upside Down Cake
Ingredients
For the topping:
5 tablespoons butter
³⁄₄ cup brown sugar
7–8 canned pineapple slices (reserve syrup)
Pecan halves, for decorating
Maraschino cherries, for decorating
For the cake
10 tablespoons butter
1¹⁄₂ cups granulated sugar
2 large eggs
2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
¹⁄₂ cup buttermilk
¹⁄₄_cup syrup from pineapple can
1 teaspoon vanilla extract
Preparation
1
Line a 10-inch cast-iron skillet with aluminum foil, completely covering the bottom and sides and extending extra foil over edges of the pan. Preheat oven to 350°F.
2
Make the topping: Place butter in skillet, place skillet in oven, and melt butter. As soon as butter is melted, remove and stir in brown sugar, carefully mixing well with a rubber spatula so as not to tear foil. Arrange pineapple slices overbutter/sugar spread. Place cherries in center of pineapple and pecans between the slices.
3
Make the batter: In the bowl of an electric mixer, cream butter, adding sugar gradually, and then add eggs and beat well. Stir flour, baking powder, and salt together in a small bowl. Combine buttermilk, syrup, and vanilla in a small measuring cup. Add flour mixture alternately with buttermilk/syrup mixture, beating well after each addition. Spread batter evenly across mixture in skillet.
4
Bake for approximately 45–50 minutes, or until toothpick inserted in center of cake comes out clean. Place a large cake plate over pan, and invert to remove. Peel off aluminum foil, pressing back any pineapple that may be stuck to the foil.
.
About
Adapted from The Complete Electric Skillet Frypan Cookbook by Roberta Ames (Heartside Press, 1960. Reprint courtesy of Judy Gelman and Peter Zheutlin, authors of The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men (Smart Pop, 2011).
NOTE: We have adapted this recipe for a cast-iron skillet.
Added:
Wednesday, March 14, 2012 - 4:02pm
