Pineapple Upside-Down Cornmeal Cake

By ames107

This recipe is from Alton Brown. It is awesome. If you don't have the cast iron skillet, get one. It really needs it.

Ingredients

• 3/4 cup whole milk
• 1 cup coarse-ground cornmeal
• 4 oz unsalted butter
• 1 cup packed dark brown sugar
• 6 slices canned pineapple, in heavy syrup, reserve syrup
• 6 maraschino cherries
• 1/3 cup chopped pecans, toasted
• 3 tbsp canned pineapple syrup
• 1 cup AP flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3 whole eggs
• 3/4 cup sugar
• 1/2 cup canola oil

Preparation

Step 1

Preheat oven to 350 degrees.
In a microwave safe bowl, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak for 30 min.
Melt the butter in a 10 inch cast iron skillet. Add the brown sugar and stir until dissolved. Remove the skillet from the heat and place 1 pineapple ring in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle the reserved syrup over the top.
Sift the flour, baking powder, and salt into a medium mixing bowl. Whisk to combine.
In a separate bowl, whisk the eggs. Add the sugar and whisk to combine. Add the oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add the flour and stir just until combined.
Pour the batter over the fruit in the skillet and bake for 35 - 45 min, or until a cake tester comes out clean. Remove from the oven and let cool for 30 min in the skillet. Set a platter on top of the skillet and carefully invert the cake.