A couple of weeks ago, Martha Stewart did a show on cast iron. One of the recipes that was featured was a Pineapple Upside Down Cake. Since I had a fresh pineapple in the house and I love cooking with cast iron, I knew I couldn’t pass this recipe up. I am so glad I didn’t because this cake is easy and so really, really good!
1 1/3 cups a/p flour
3/4 cup sugar
2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla
zest from 1 lime/lemon
1 tablespoon fresh lime juice
1/4 cup butter (1/2 stick)
1/2 cup dark brown sugar
1 fresh ripe pineapple, sliced or 1-20 ounce can pineapple slices
Preheat oven to 350 degrees.
|Use a mellon baller to remove core|
In a mixing bowl, sift with a wire whisk the flour, sugar, baking powder and salt. Add the oil and milk to the bowl and beat for 1 minute. Add in vanilla, egg, lemon rind and juice. Blend until just combined.
|Ready for the batter.
In a cast iron skillet on stove top, melt butter. Remove from the heat and sprinkle in the brown sugar. Place the pineapple slices in the skillet and add the pecans.
|Very hot cake right out of the oven.|
Pour the batter evenly over the pineapple and bake for 35- 45 minutes. Remove from oven and let cool in the pan for 5 minutes. Turn out onto a round platter.
|The pineapple turns a beautiful golden yellow – YUM!|
My Notes – I didn’t have a lime that the recipe called for so I used a lemon and everything turned out great. Make sure you don’t cut your pineapple too thick or thin – actually about 1/2 inch.