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Classic Pineapple Upside-Down Cake

Source of Recipe


From "Joy of Cooking"






List of Ingredients



• One 20-ounce can unsweetened sliced pineapple (or one fresh pineapple, trimmed and cut into ½-inch slices)
  
• 6 Tbsp unsalted butter
  
• 1 cup firmly packed light brown sugar
  
• 2 large eggs
  
• 2 Tbsp buttermilk
  
• ½ tsp vanilla
  
• 1 cup all-purpose flour
  
• ¾ cup sugar
  
• ¾ tsp baking powder
  
• ¼ tsp baking soda
  
• ¼ tsp salt
  
• 6 Tbsp butter, softened
  
• 6 Tbsp buttermilk
  
• 8 candied red cherries
  
• Heavy cream, whipped until stiff and flavored with vanilla and a pinch or two of sugar
  






Instructions



1. Preheat the oven to 350° F.
   
   
2. Drain 8 of the pineapple slices and blot with paper towels; any remaining slices and the juice will not be used in this recipe.
   
   
3. In a heavy 9- x 2-inch round cake pan over very low heat, stir half the butter until melted but still creamy. Remove the pan from the heat. Add the brown sugar and stir until combined. Spread evenly over the bottom of the pan. Arrange 8 pineapple slices (one in the center) over the sugar mixture. Reserve.
   
   
4. Whisk together eggs, buttermilk and vanilla; set aside. In a large bowl, mix together flour, sugar, baking powder, baking soda and salt. Add 6 tablespoons butter and 6 tablespoons buttermilk. Beat on low speed just until the flour is moistened. Increase the speed to medium (or high speed with a handheld mixer), and beat for exactly 1½ minutes. The batter will be stiff. Add one-third of the reserved egg mixture at a time, beating for exactly 20 seconds and scraping the bowl after each addition. Scrape the batter over the fruit in the pan and spread evenly.
   
   
5. Bake until a cake tester inserted in the center comes out clean, 35 to 45 minutes. Let cool on a wire rack for 5 minutes. Loosen side with a small spatula. Invert onto serving plate. Garnish the center of each pineapple slice with a cherry half.
   
   Serve warm, and pass the whipped cream.