Pineapple Upside Down Cake (ATF)
Locale: USA
Source: America's Test Kitchen, Family Baking Book
Ingredients
- 12 tbs (1.5 sticks) butter
- 0.75 c light brown sugar
- 1.5 lbs peeled, cored, fresh pineapple, cut into 0.5-inch pieces (about 4 c)
- 0.5 c pecans, chopped
- 1.5 c (7.5 oz) all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.75 c (5.25 oz) sugar
- 2 large eggs + 1 large egg white
- 1 tsp vanilla extract
- 1/3 c whole milk
Steps
Preheat oven to 350F. Use a 9-inch round cake pan. (I use a 10-inch oven-proof skillet.) Melt 4 oz. (1/2 stick) butter in skillet or cake pan. Mix in brown sugar. Add pineapple and cook until most of the moisture has evaporated. Add pecans. Whisk flour, baking powder, and salt together in a medium bowl. In mixer, cream 8 oz. (1 stick) butter and sugar, adding eggs one at a time. Beat in vanilla. Add 1/3 of the flour mixture, then 1/2 of the milk, then repeat, ending with the last 1/3 of the flour mixture. Spoon batter over pineapple topping and even out. Bake 45-50 minutes, until done. Let cake cool in pan, about 10 minutes, then invert over serving platter. Let pan sit upside down, then gently remove. Patch up any spots that didn't come out cleanly. Let cake completely cool, about 2 hours, before serving.
Notes
I usually start with a fresh pineapple, although it is quite a bit of
work to cut it up cleanly. You may use a pre-cored pineapple, or one already
cut into rings or pieces. Canned pineapple is the last resort. In any case,
you want to remove most of the liquid, concentrating the flavor. If you use a round cake pan (recipe advises against springform pans),
you may have to cook the pineapple separately, then add it to the pan.
My skillet unifies this step. I like to serve this with vanilla ice cream.
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