Pineapple Upside-Down Cake
Source of Recipe
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Recipe Introduction
This version of the pineapple upside-down cake is absolutely stunning.
List of Ingredients
14 pineapple slices (rings from 1 1/2 20 ounce cans packed in Unsweetened pineapple juice)
1/4 cup pecan halves
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt, preferably kosher
2 teaspoons pure vanilla extract
1 cup creme fraiche (homemade or store-bought) or sour cream
6 ounces unsalted butter, at room temperature
1/2 cup dark brown sugar (lightly packed)
1 tablespoon bourbon (optional)
1 cup granulated sugar
2 large eggs, at room temperature
Recipe
Use a 10-inch (measure across the bottom) cast iron pan.
Although this cake can be made in a round cake pan it is better if you use cast iron.
Drain pineapple slices and place on paper towels to absorb moisture.
You will need 8 whole slices.
The other 6 will be cut in half.
Preheat oven to 350 degrees.
Whisk or stir the flour, baking powder, and salt together just to blend; reserve.
In a separate bowl, stir the vanilla into the creme fraiche or sour cream and set aside until needed.
Melt the 1/2 stick (2 oz) of butter in the cast iron pan.
Add the brown sugar and bourbon (if using) and cook over medium heat, stirring with a wooden spoon, until the sugar melts.
Place 1 whole pineapple slice in the center of the pan and 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 pecan halves in the middle of each pineapple slice and in the gaps between the fruit.
Put the remaining stick of butter (4 oz.) and the granulated sugar in the bowl of a mixer fitted with the paddle attachment, or use a hand-held mixer, and beat on medium-high speed until the mixture is smooth and creamy, scraping down the sides of the bowl with a rubber spatula as needed.
The butter and sugar must be beaten until they are light, fluffy, and pale, so don't rush it- the process can take 3 to 4 minutes with a heavy-duty mixer and 6 to 8 minutes with a hand-held mixer.
Reduce the speed to medium and add the eggs one at a time, beating well after each addition.
Working with a rubber spatula, carefully fold in the dry ingredients and the creme fraiche alternately- 3 additions of dry ingredients, 2 of creme fraiche.
You'll end up with a thick batter.
Spoon the batter over pineapple and smooth the top by spreading the batter with an offset spatula.
Put the cast iron pan in the oven and bake for 20 to 35 minutes, or until a toothpick inserted in the center of a cake comes out clean (test a couple of the cakes to be certain).
18.
As soon as the cake is removed from the oven, turn it out on to a round plate large enough to hold the cake.
If any of the fruit sticks to the skillet, use a small spatula to place it back on the cake.
19.
Storing the Cake- The cakes can be kept wrapped in plastic at room temperature overnight.
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