Right-Side Up Pineapple Crumb Cake (10-inch Cast Iron Skillet)

By MarieR

Taste of the South magazine

Ingredients

• 1 ⁄3cup all-purpose flour
• 1 ⁄4cup firmly packed dark brown sugar
• 2 tablespoons butter, softened
• 1 ⁄8teaspoon salt
• 2 teaspoons canola oil
• 8 (1⁄2-inch-thick) fresh pineapple rings
• 1 1⁄2cups all-purpose flour
• 3 ⁄4cup sugar
• 3 ⁄4teaspoon baking powder
• 1 ⁄4teaspoon salt
• 3 ⁄4cup whole milk
• 6 tablespoons butter, softened
• 1 ⁄2teaspoon vanilla extract
• 3 large egg yolks
• 1 ⁄4cup firmly packed dark brown sugar
• 1 tablespoon dark corn syrup
• 1 tablespoon butter
• 1 tablespoon fresh lemon juice
• 1 ⁄8teaspoon salt

Preparation

Step 1

Preheat oven to 350°.
For topping: In a medium bowl, add flour, brown sugar, butter, and salt; combine with fingertips until mixture is crumbly. Cover, and refrigerate until ready to use.
For cake: In a 10-inch cast-iron skillet, heat canola oil over medium-high heat. Add half of pineapple; cook 1 minute on each side or until lightly browned (reduce heat to medium, if necessary). Remove from skillet. Repeat procedure with remaining pineapple. Remove skillet from heat. Let cool approximately 20 minutes. Wipe skillet with a paper towel.
In a medium bowl, combine flour, sugar, baking powder, and salt. Add milk, butter, and vanilla; beat at low speed with an electric mixer until combined, approximately 1 minute. Beat at high speed 2 minutes, stopping occasionally to scrape sides of bowl. With mixer on low speed, add egg yolks, one at a time, beating well after each addition. Spread batter into cooled skillet. Arrange pineapple over batter, overlapping slices. Sprinkle with topping.
Bake until golden brown, approximately 35 minutes. Remove from oven. Let cool 30 minutes.
For glaze: In a small saucepan, combine brown sugar, syrup, butter, lemon juice, and salt; bring to a simmer over medium heat, stirring frequently. Cook until smooth, approximately 1 minute. Remove from heat; drizzle over cake.