Fresh Pineapple Upside-Down Cake
Submitted by Vhickey
Fresh pineapple upside-down cake with Madeira wine caramel, cornmeal batter, and extra egg yolks. Baked in a cast iron skillet for a crisp, buttery edge.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minForget the canned rings. This pineapple upside-down cake uses fresh pineapple cooked in Madeira wine until the juices reduce to a sticky caramel glaze. The difference in flavor is night and day.
The batter is where this recipe really breaks from tradition. Cornmeal mixed with flour gives the cake a slightly gritty, rustic texture and a golden color that looks gorgeous against the caramelized fruit. Extra egg yolks make the crumb rich and tender, almost custard-like.
Everything gets built in one oven-proof skillet. The pineapple caramelizes in the pan, the batter goes right on top, and the whole thing bakes until set. That dramatic flip onto a platter never gets old.
Chef Tips
- Cook the pineapple in Madeira until it releases its liquid, then remove the slices and reduce the liquid to a thick glaze. This concentrates the flavor and prevents a soggy cake.
- Arrange the pineapple slices carefully in the caramel before adding batter. How you lay them down is exactly how they’ll look on top after flipping.
- Flip the cake within a minute of pulling it from the oven. The caramel starts to harden as it cools and will glue the fruit to the pan.
- Use a heavy, oven-safe skillet (cast iron is ideal). Thin pans create hot spots that burn the caramel.
Variations
- Swap Madeira for dark rum for a more tropical, boozy caramel.
- Use fresh mango slices instead of pineapple for a different tropical twist.
- Skip the cornmeal and use all flour for a more traditional, fine-crumbed cake.
Ingredients
Directions
CREAM TOGETHER GRANULATED SUGAR and ½ cup butter at medium speed in mixer bowl until smooth.
Lower speed; add vanilla, nutmeg, eggs, yolks and milk.
Mix until incorporated.
Add baking powder and salt, then flour and cornmeal.
Mix until fluffy. Set aside. Combine remaining ¼ cup butter, Madeira and pineapple in heavy, 10-inch oven-proof skillet over medium heat and cook 20 minutes.
Pineapple will release a lot of liquid.
Remove pineapple with slotted spoon.
Cook liquid until it’s reduced nearly to a glaze.
Add brown sugar and cook until mixture becomes smooth, about 2 minutes.
Replace pineapple slices, arranging them nicely in syrup.
Pour cake batter over fruit.
Bake at 375℉ (190℃) on middle rack 20 to 25 minutes.
When done, wooden pick inserted into center of cake will come out clean.
Place large platter over skillet and turn upside down to remove cake from skillet.
Let cake cool.
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