I’m so excited because this is my first post and I happen to love pineapple upside-down cake. The recipe I use is adapted from one I found on Epicurious and it is absolutely amazing.
1/2 medium pineapple; peeled, quartered lengthwise and cored
3/4 stick unsalted butter
3/4 cup packed light brown sugar
1 1/2 cups all-purpose flour
2 to 3 tsp ground cardamom
2 tsp baking powder
1/4 tsp salt
3/4 stick unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
1 tsp vanilla
1 tbsp dark rum
1/2 cup unsweetened pineapple juice
2 tbsp dark rum for sprinkling over cake
Preheat oven to 350
Cut pineapple crosswise into 3/8-inch thick pieces. Melt butter in 10″ cast iron skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.
Sift together flour, cardamom, baking powder and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low-speed just until blended (batter may appear slightly curdled).
Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Invert cake onto a plate, sprinkle rum over cake and place on wire rack to cool.
The following are changes I made…..
- canned pineapple and maraschino cherries
- omit cardamom
- 1/2 brown and 1/2 white sugar in batter
- light rum instead of dark
- sprinkle 1 tbsp of rum and 1 tbsp pineapple juice over cake
- baked in normal cake pan vs cast-iron skillet
I made this cake for a birthday celebration we are having at work tomorrow for several co-workers. I hope everyone enjoys it as much as I do!