Pineapple Upside-Down Cake
A simple batter bakes up into a light (and not too sweet) cake which is perfectly complemented by the buttery caramelized pineapple topping.
Total time: 50 mins
Serves 8 to 10
- 4 tablespoons unsalted butter
- ¼ cup brown sugar
- 7 canned pineapple rings, plus ¼ cups reserved pineapple juice from can
- 7 frozen pitted cherries, thawed
- 1 cup whole wheat pastry flour
- 1 cup unbleached white flour
- ¾ cup sugar
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 beyond cage-free egg
- 2 tablespoons canola or sunflower oil
- ½ cup low-fat milk
Preheat the oven to 350°F.
Over low heat, melt butter in a 10-inch cast iron or other ovenproof skillet.
Remove from heat and add brown sugar, stirring to remove lumps and evenly distribute over the bottom of the skillet.
Arrange pineapple slices on the brown sugar, six in a circle and one in the middle.
Put a cherry in the center of each pineapple ring and set aside.
Combine pastry flour, white flour, sugar, baking powder and salt in a medium bowl.
In a separate bowl, beat the egg. Whisk in the oil, milk and pineapple juice.
Add the egg mixture to the flour and stir well to combine completely.
Spoon batter over pineapple in the skillet, spreading evenly to the edges of the pan.
Bake the cake for 30 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
Let the cake cool for 5 minutes before carefully inverting it onto a large round serving platter.