Ingredients
-
14
-
1/4
-
1 2/3
-
2
-
1
-
2
-
1
-
6
-
1/2
-
1
-
1
-
2
-
-
-
Directions
Mean Chef’s Pineapple Upside-Down Cake,I adopted this recipe after its original poster, Mean Chef, departed the site. Mean posted it on Feb 5, 2003, and made these comments: “This version of the pineapple upside-down cake is absolutely stunning. You will impress everyone.”,This is one of my favorite cakes of all time. I always try to make during cherry season with, you guessed it, fresh cherries. Only change was using half cup of granulated sugar. Excellent recipe! Thanks for posting!,Excellent cake – easily converted to gluten free! Will definitely make this again. Thanks for posting.
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Steps
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1
Done
|
Preheat Oven to 350 Degrees. |
|
2
Done
|
Use a 10-Inch (measure Across the Bottom) Cast Iron Pan. (although This Cake Can Be Made in a Round Cake Pan, It Is Better If You Use Cast Iron). |
|
3
Done
|
Drain Pineapple Slices and Place on Paper Towels to Absorb Moisture. (you Will Need 8 Whole Slices; the Other 6 Will Be Cut in Half). |
|
4
Done
|
Whisk or Stir the Flour, Baking Powder, and Salt Together Just to Blend; Set Aside. |
|
5
Done
|
in a Separate Bowl, Stir the Vanilla Into the Creme Fraiche or Sour Cream; Set Aside. |
|
6
Done
|
Melt 2 Oz of Butter in the Cast Iron Pan. |
|
7
Done
|
Add the Brown Sugar and Bourbon (if Using) and Cook Over Medium Heat, Stirring With a Wooden Spoon, Until the Sugar Melts. |
|
8
Done
|
Place 1 Whole Pineapple Slice in the Center of the Pan and 7 Whole Slices Surrounding It. |
|
9
Done
|
Place the Half Slices Side by Side Against the Sides of the Pan, the Two Cut Edges Down Touching the Brown Sugar. |
|
10
Done
|
Place Pecan Halves in the Middle of Each Pineapple Slice and in the Gaps Between the Fruit. |
|
11
Done
|
Place Remaining Butter (4 Oz.) and the Granulated Sugar in the Bowl of a Mixer Fitted With the Paddle Attachment, or Use a Hand-Held Mixer, and Beat on Medium-High Speed Until the Mixture Is Smooth and Creamy, Scraping Down the Sides of the Bowl With a Rubber Spatula as Needed. |
|
12
Done
|
the Butter and Sugar Must Be Beaten Until Light and Fluffy; Don't Rush It- the Process Can Take 3 to 4 Minutes With a Heavy-Duty Mixer and 6 to 8 Minutes With a Hand-Held Mixer. |
|
13
Done
|
Reduce Speed to Medium Adding Eggs One at a Time, Beating Well After Each Addition. |
|
14
Done
|
Working With a Rubber Spatula, Carefully Fold in Dry Ingredients and Creme Fraiche Alternately- 3 Additions of Dry Ingredients, 2 of Creme Fraiche. (you Will End Up With a Thick Batter). |
|
15
Done
|
Spoon Batter Over Pineapple and Smooth the Top by Spreading the Batter With an Offset Spatula. |
