Pineapple Upside Down Cake

Everyday Food, 2005

Makes 8 servings

    3 tablespoons butter                                           
    1 1/2 cups flour                                               
    2 teaspoons baking powder                                      
    1/4 teaspoon salt                                              
    9 tablespoons unsalt butter                                    
    1 2/3 cups sugar                                               
    2 lg. eggs                                                     
    1 teaspoon vanilla extract                                     
    1/2 cup milk                                                   
    7 thin cored pineapple slices    
                           
PREP TIME: 25 MINUTES/TOTAL TIME: 1 HOUR 10 MINUTES

Preheat oven to 350°. In a large bowl, combine flour, baking powder, and salt, set aside.

With an electric mixer, cream 6 tablespoons butter and 1 cup sugar until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture in three additions alternately with the milk in two, beginning and ending with the flour. Mix just until combined.

In a 10-inch cast-iron (or ovenprool nonstick) skillet, use remaining sugar and butter and the pineapple to prepare the topping:

MAKING THE TOPPING:
To keep the caramel from scorching, use a heavy-bottom skillet; a cast iron one works best (10-in).  Pour 2/3 c sugar into skillet and place over medium heat.  Let sugar begin to liquefy, then stir with wooden spoon until fully melted and golden, 2-3 minutes.  The sugar may smoke, but if it browns too quickly, remove pan from heat briefly before continuing.

Remove pan from heat; add 3 tbsp (cut into small pieces), stirring to incorporate.  The butter will help cool the caramel and stop it from darkening; it also thins out the caramel to make a syrupy sauce. 

Arrange fruit by placing one ring in center of pan.  Place others around, overlapping slightly if necessary.
Carefully spoon batter over pineapples in skillet. Bake until a toothpick inserted in the center comes out clean, about 45 minute;

Let cake cool in pan 5 minutes. Run a knife around edge ol cake, then carefully invert onto a platter. Serve warm or at room temperature.

MY NOTE: For the topping I used 1 cup sugar and probably 5 tbsp of butter. This makes it extra gooey, otherwise it's a bit dry.

MXF