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One pan, seven ways. Everything here comes out of cast iron — the hard sear, the smoking blackened crust, the gravy, the cornbread, the cobbler. Nothing leaves the kitchen that wasn't cooked on seasoned metal.
Pineapple Upside-Down Cake
dessert
baked
vegetarian
caramel
cast-iron
Pineapple caramelized in butter and brown sugar in the pan itself, the cake batter poured straight over and inverted while hot.
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RECIPE
Pineapple Upside-Down Cake
Pineapple caramelized in butter and brown sugar in the pan itself, the cake batter poured straight over and inverted while hot.
Prep25 mins
Cook40 mins
Total65 mins
Servings10
dessert
baked
vegetarian
caramel
cast-iron
Ingredients
- 1 pineapple, peeled and cut in rings
- 1 stick butter, softened
- 1 cup brown sugar
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 cup granulated sugar
- 3 eggs
- 3/4 cup buttermilk
- 1/2 tsp kosher salt
Preparation
1
Melt 4 tbsp butter in the skillet, stir in the brown sugar, and cook 3 minutes to a bubbling caramel.
2
Lay the pineapple rings into the caramel in a single layer and take the pan off the heat.
3
Cream the remaining butter with the granulated sugar until pale, then beat in the eggs one at a time.
4
Fold in the flour, baking powder and salt alternately with the buttermilk, finishing with flour.
5
Spoon the batter gently over the fruit and level it without disturbing the rings.
6
Bake at 350F for 38 minutes until a skewer comes out clean.
7
Rest exactly 5 minutes, then invert onto a plate. Longer and the caramel sets and glues the fruit to the pan; shorter and the cake tears.
Servings and Nutrition
Number of Servings in Pineapple Upside-Down Cake10
Nutrition for 1 serving (1 slice)
450Calories (kcal)
6Protein (g)
68Carbs (g)
18Fat (g)
Protein 6.0g5%
Carbs 68.0g59%
Fat 18.0g35%