Pineapple Upside Down Cake - CI

By norsegal8

This is a true American classic, traditionally baked in a cast-iron skillet. When inverted, the pineapple slices lining the pan encase the cake, moistening its buttery, soft crumb with delicious caramelized juices. The sour cream batter provides the perfect flavor balance for any fruit. Try an apple, pear, plum, peach, apricot or even banana variation.

Ingredients

• 14 pineapple slices, fresh or canned
• 14 pitted sweet cherries
• 4 tablespoons unsalted butter
• 1/2 cup (firmly packed) light brown sugar
• 1/4 cup pecan halves
• 3 large egg yolks
• 1/2 cup sour cream
• 1 teaspoon vanilla
• 1 1/2 cups sifted cake flour
• 3/4 cup sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 9 tablespoons unsalted butter (softened)

Details

Servings 8

Preparation

Step 1

1. Preheat the oven to 350 degrees. Place oven rack in the lower third of the oven. You will need a 10-inch cast iron skillet.

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

3. In the skillet, melt the butter over medium heat. Stir in the brown sugar until moistened and remove from the heat.

4. Place 1 whole pineapple slice in the center of the pan and the 7 whole slices surrounding it. Place the half slices side by side against the sides of the pan, the two cut edges down, touching the brown sugar. Place the whole cherries in the center of the whole pineapple slices; the halved cherries in the center of the half slices. Tuck the pecans into any gaps between the fruit.

5. In a medium bowl, lightly combine the yolks, and about 1/4 of the sour cream, and the vanilla.

6. In a large mixing bowl, combine the dry ingredients and mix on low speed for 30 seconds to blend. Add butter and the remaining sour cream. Mix on low speed until the dry ingredients are moistened. Increase the speed to medium and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides.

7. Gradually add the egg mixture to the batter in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides. Scrape the batter into the fruit-lined skillet, smoothing evenly with a spatula. Bake for 40 to 50 minutes or until golden brown and the wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. Run a small metal spatula around the sides and invert at once onto a serving plate. Leave the skillet in place for one or two minutes before lifting it. If any fruit has stuck to the skillet, simply use a small spatula to place it back on the cake.