Pineapple Upside-Down Cornmeal Cake
This recipe guides you through creating a classic Pineapple Upside-Down Cornmeal Cake. Featuring a rich brown sugar and pineapple topping beneath a unique cornmeal-infused cake batter, it bakes beautifully in a cast iron skillet. The result is a moist, textured cake with a delightful caramelized fruit topping, perfect for a comforting dessert.
Equipment
- 1 Microwave-Proof Dish
- 1 10-inch Cast-Iron Skillet
- 2 Mixing Bowls medium size
- 1 Whisk
- 1 Sieve/Sifter for dry ingredients
Ingredients
Main
- 3/4 cup whole milk
- 1 cup coarse ground cornmeal
- 4 ounces unsalted butter
- 8 ounces dark brown sugar approximately 1 cup
- 6 slices canned pineapple in heavy syrup
- 6 maraschino cherries
- 1/3 cup chopped pecans toasted
- 3 tablespoons juice from canned pineapple
- 3 whole eggs
- 4 3/4 ounces all-purpose flour approximately 1 cup
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 3/4 ounces sugar approximately 3/4 cup
- 1/2 cup canola oil
Instructions
- Preheat oven to 350 degrees F.
- In a microwave-proof dish, bring the milk to a boil. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
- Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.
- Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
- In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add this to the flour and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.
Notes
Achieving the perfect caramel base is crucial; ensure the brown sugar completely dissolves and simmers to a syrupy consistency, but don't let it burn. The coarse cornmeal provides a unique texture and rustic crumb to the cake; don't substitute it with fine cornmeal. Toasting the pecans before sprinkling them over the fruit enhances their nutty flavor significantly. When inverting, allow the cake to cool for the full 30 minutes in the skillet to allow the caramel to set slightly, preventing the fruit and topping from sticking to the pan and ensuring a clean release onto the platter. For an elevated presentation, serve warm with a dollop of créme fraîche or a scoop of vanilla bean ice cream.