Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Ingredients: 113 g/4 oz/8 tablespoons/1 stick unsalted butter or margarine; 227 g/8 oz.1 cup dark brown sugar; 6 slices canned pineapple in heavy syrup, drained; 6 Maraschino cherries (Yes, the nasty kind from a jarbut just this once.); 21 g/ 3/4 oz/ 1/4 cup pecans, chopped; 43 g/1 1/2 oz/3 tablespoons pineapple juice; 135 g/4 3/4 oz/1 cup all purpose flour; 3 g/ 1/8 oz/1 teaspoon baking powder; 2 g/<1/8 oz/ 1/4 teaspoon salt; 150 g/5 1/4 oz/3 large eggs; 71 g/2 1/2 oz/5 tablespoons pineapple juice; Digital scale; Dry measuring cups; Measuring spoons; Chefs knife; Cutting board; 10-inch cast-iron skillet (Yes, it really has to be a cast-iron skillet. If you dont have one, get onenothing else will do the job.); Wooden spoon; Food processor; 2 large mixing bowls; Whisk; Rubber or silicone spatula; Instant-read thermometer or toothpick; Oven mitt; Serving platter

25 ingredients

17 steps

Ingredients

113 g/4 oz/8 tablespoons/1 stick unsalted butter or margarine
227 g/8 oz.1 cup dark brown sugar
6 slices canned pineapple in heavy syrup, drained
6 Maraschino cherries (Yes, the nasty kind from a jarbut just this once.)
21 g/ 3/4 oz/ 1/4 cup pecans, chopped
43 g/1 1/2 oz/3 tablespoons pineapple juice
135 g/4 3/4 oz/1 cup all purpose flour
3 g/ 1/8 oz/1 teaspoon baking powder
2 g/<1/8 oz/ 1/4 teaspoon salt
150 g/5 1/4 oz/3 large eggs
71 g/2 1/2 oz/5 tablespoons pineapple juice
Digital scale
Dry measuring cups
Measuring spoons
Chefs knife
Cutting board
10-inch cast-iron skillet (Yes, it really has to be a cast-iron skillet. If you dont have one, get onenothing else will do the job.)
Wooden spoon
Food processor
2 large mixing bowls
Whisk
Rubber or silicone spatula
Instant-read thermometer or toothpick
Oven mitt
Serving platter

Directions

1

Place an oven rack in position C (second position from the top) and preheat the oven to 350F.
2

Prepare the Upside-Down Part: Place a cast-iron skillet over medium heat and melt the butter.
3

Add the dark brown sugar and stir until is dissolves, about 5 minutes.
4

Remove the skillet from the heat and carefully place 1 pineapple slice in the center of the pan.
5

Circle the other slices around the center slice.
6

Put a cherry in the center of each pineapple slice and sprinkle the nuts evenly over the fruit.
7

Top with the pineapple juice.
8

Assemble the Dry Goods and the Wet Works via the Muffin Method:
9

Scale or measure all ingredients.
10

Pulse all dry goods together in a food processor for 5 seconds.
11

Whisk together all liquid ingredients, including fat and eggs.
12

Add the wet stuff to the dry stuff and mix just until batter comes together.
13

Do NOT mix smooth.
14

Pour the batter over the fruit in the skillet and bake for 40 minutes, until the temp of the cake reaches 210F, or a toothpick inserted comes out clean.
15

Put that oven mitt on your hand, remove the skillet from the oven, and allow to cool slightly.
16

Set a platter on top of the skillet and carefully invert the cake.
17

Consume mass quantities, and if theres any left, it will keeptightly wrapped at room temperaturefor 5 days.