by Abra Bennett
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Abra Bennett's Notes:
Expand1/2 cup unsalted butter Ask a question about this ingredient
1 1/2 cup firmly packed brown sugar Ask a question about this ingredient
1 cup pecan halves Ask a question about this ingredient
1 20 ounce can pineapple slices packed in juice, reserving 5 tablespoons juice Ask a question about this ingredient
3 eggs, separated Ask a question about this ingredient
1 cup sugar Ask a question about this ingredient
1 cup all-purpose flour Ask a question about this ingredient
1 teaspoon baking powder Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
Preheat oven to 350°F.
Ask a question about this stepMelt the butter in a 9-inch cast iron skillet. Add the brown sugar and stir well to thoroughly combine, then turn off the heat. Arrange 7 pineapple slices in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 7 slices without overlapping). Fill the spaces between the pineapple rings with the pecans, centering one in the middle of each ring and arranging the rest as artistically as possible. Turn the pecans upside-down, so that they will be right side up when you invert the cake later. Set the skillet aside.
Ask a question about this stepWhisk together the flour, baking powder and salt in a bowl; set aside.
Ask a question about this stepBeat the egg yolks at medium speed until they are thick and lemon colored. Gradually add the sugar, continuing to beat. On low speed, add the flour mixture to the yolk mixture, and gently mix in the reserved pineapple juice.
Ask a question about this stepBeat the egg whites until stiff peaks form. Fold the whites into the cake batter. Pour or spoon the batter evenly over the pineapple slices.
Ask a question about this stepBake at 350°F for 40 to 45 minutes. Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate.
Ask a question about this stepI just made this to take to an Easter party later today. It's in the oven now and I can't wait to try it! I converted it to gluten free using Mama's Coconut Blend all purpose gluten free flour, and added a teaspoon of xanthan gum. I omitted the pecans for a friend who can't eat nuts, and added a little fresh chopped ginger and lime zest. I love using my cast iron skillet, and this is the first pineapple upside-down cake I've ever made! Thank you for the inspiration, and Happy Easter!
the instructions say to use a 9 inch skillet. hope that helps! :)
I think separating the eggs, adding pineapple juice to the cake batter, and the pecans are what sets this cake apart from the rest. And those old pans are magic too.
My mother was not a good cook, but she was a good baker...my birthday cake was always a pineapple upside down cake and I have the old skillet that she used.
I love pineapple upside down cake, but would have never thought of the pecans -- what a great touch! My recipe is very similar, but it doesn't call for separating the eggs; I'll try that the next time I make it. And yes, the cast-iron skillet is essential.
Mollie is the best-selling author of many (mostly) vegetarian cookbooks, including the original Moosewood Cookbook, The Enchanted Broccoli Forest, and a trilogy of cookbooks for kids. Her most recent title is Get Cooking : 150 Simple Recipes to Get You Started in the Kitchen.
I can't wait to try this recipe!