Pineapple Upside-Down Cake Iii
Submitted by Calmarie
Pineapple upside-down cake with a cornmeal batter, fresh pineapple caramelized in Madeira wine and brown sugar, baked in a cast iron skillet. Extra-rich with whole eggs plus extra yolks and a hint of nutmeg.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
60 minThis isn’t your grandmother’s box-mix upside-down cake. Fresh pineapple slices get cooked in Madeira wine and butter for a full 20 minutes before the brown sugar caramel forms, creating a deeply flavored, boozy fruit layer that’s leagues beyond canned rings and maraschino cherries.
The cake batter itself is special. Cornmeal mixed with flour gives the crumb a slight grit and golden color that complements the tropical fruit better than a plain white cake. Two whole eggs plus two extra yolks make it rich and custard-like, and a quarter teaspoon of nutmeg adds a warm spice note that rounds out the sweetness.
Cooking everything in a heavy, oven-proof skillet means the caramel forms on the stovetop and the cake bakes directly on top without transferring to another pan. When you flip it onto a platter, the pineapple slices are glazed in a dark, Madeira-laced caramel that’s sticky and complex.
The Madeira wine is the ingredient that separates this from every other pineapple upside-down cake. Its nutty, slightly sweet character blends into the caramel and gives the whole cake an adult sophistication.
Pro Tips
- Remove the pineapple with a slotted spoon before reducing the liquid. The fruit releases a lot of juice and it needs to cook down to a glaze before the brown sugar goes in.
- Arrange the pineapple slices carefully in the caramel. That’s the top of the cake when it flips.
- Use a 10-inch cast iron skillet for even heat distribution. Thin pans create hot spots that burn the caramel.
- Let the cake cool slightly before flipping, but not too long. A cold caramel cements the cake to the pan.
Variations
- Substitute rum for the Madeira for a more Caribbean flavor.
- Add toasted coconut flakes to the batter for a piña colada-inspired version.
- Use mace instead of nutmeg for a slightly more floral, delicate spice note.
Ingredients
Directions
Preheat oven to 375℉ (190℃).
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 and reserve.
Continue cooking until liquid is 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 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 cool before serving.
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