Pineapple Upside-Down Cake

By LisaMK

The recipe was published in Food and Wine, from Krisin Ferguson, Pastry Consultant in Pasadena, CA.

Ingredients

• 3/4 cup plus 2 tbs light brown sugar
• 1 1/2 sticks unsalted butter, softened
• 1 vanilla bean, split, seeds scraped
• 1/2 large pineapple sliced and quartered
• 1/2 cup sour cream
• 2 eggs
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt

Details

Servings 8
Adapted from foodandwine.com

Preparation

Step 1

Preheat oven to 350 degrees.
Butter 8 inch cake pan.
Sprinkle bottom with 2 tbs of brown sugar.
In large skillet, combine remaining 3/4 cup of brown sugar, 1/2 stick of butter and vanilla bean and seeds and cook over moderately low heat until the butter is melted.
Add pineapple and cook over moderately low heat, stirring occasionally, until the pineapple is tender, about 20 minutes.
Using a slotted spoon, arrange the pineapple in the cake pan, overlapping if necessary.
Remove bean and pour juices over the pineapple.
In a bowl, whisk 1/4 cup of the sour cream with eggs and vanilla extract.
In another bowl, beat the flour granulated sugar, baking powder, baking soda and salt.
Add remaining butter and 1/4 cup sour cream and beat at low speed until smooth. Beat at medum speed until fluffy.
Add sour cream-egg mixture and beat again until fluffy, 2 minutes.
Spoon batter over the pineapple and spread evenly.
Bake for about 40 minutes, until cake is golden.
Let cool for minutes on a rack.
Run a knife around the edge of the cake and invert onto a plate.
Replace any pineapple that may have stuck to the pan.
Serve warm or at room temperature.