Upside Down Pineapple Cake

Posted by: brilliantcakes3000 on: November 28, 2009

In: Fruit Cakes | Recipes
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Photo by Janicke O.

Traditionally baked in a cast-iron skillet, this classic American cake is rich, buttery, sweet and can be made with apples, pear, peach, apricot and more.

1 1/2 (20-ounce) cans (14 pineapple slices, fresh or canned)

14 pitted sweet cherries

4 tbsp unsalted butter

1/2 cup firmly packed brown sugar

1/4 pecan halves

1/2 cup sour cream

1 tsp vanilla

1 1/2 sifted cake flour

3/4 cup sugar

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

9 tbsp unsalted butter

Preheat oven to 350 F

Prep 10-inch Springform pan (optional)

Fruit Topping:

Drain pineapple slices and cherries and place on paper towel to absorb moisture. You will need 8 whole pineapple slices and 8 whole cherries. Halve 6 of the remaining slices and the remaining cherries.

1. In a skillet, melt butter over medium heat. Stir in brown sugar until moistened and remove from the heat. Pour mixture in a 10-inch spring form pan or keep in skillet.

2. Place 1 whole pineapple slice in the center of your 10-inch springform pan or skillet and 7 whole slices surrounding it. Place the halves slices side by side against the sides of the pan, the two cut edges down touching the brown sugar.

3. Place the whole cherries in the center of the whole pineapple slices; the halved cherries in the center of the halved cherries. Tuck the pecans into and gaps between the fruits.

Cake Batter:

1. In a medium bowl, combine yolks, about 1/4 of the sour cream, and vanilla. In a large bowl, combine the dry ingredients and mix to blend. Add butter and the remaining sour cream, mix on low until dry ingredients are moistened. Increase to medium or (high if using a hand mixer) for 1 1/2 minutes to develop the cake’s structure. scrape down the sides.

2. Gradually add the egg mixture to the batter in 3 batches, beating for 20 seconds after each addition to strengthen the cake’s structure. Scrape batter into fruit-lined skillet or 10-inch spring form pan, smoothing evenly with spatula.

3. Bake for 40 to 50 minutes or until golden brown and the cake tester inserted comes out clean. Run a small knife around the sides and invert at once onto a serving plate. If using a skillet, leave the skillet in place one or two minutes before lifting. Enjoy!