Pineapple Upside-Down Cake
This recipe comes from the chief of the Arcata Fire Department in Humboldt County, California and is considered an all-time favorite among the fireman.
Yield: serves 8
- 1 3⁄4 cups flour
- 2 tsp. baking powder
- 1⁄4 tsp. fine salt
- 1 1⁄3 cups unsalted butter
- 1 cup sugar
- 1 tbsp. distilled white vinegar
- 3 tsp. vanilla
- 3 eggs
- 1 1⁄3 cups low-fat buttermilk
- 10 tbsp. dark brown sugar
- 2 tbsp. brandy
- 7 slices canned pineapple
- 1 1⁄2 cups stemmed maraschino cherries
- Heat oven to 350°. In a bowl, sift together flour, baking powder, and salt; set aside. Using an electric beater, cream together 12 tbsp. butter, sugar, vinegar, and 2 tsp. vanilla until fluffy, 3–4 minutes. Add one egg at a time to butter mixture, beating for 15 seconds between each addition. Set beater speed to low and alternately add flour mixture and buttermilk in 3 batches. Scrape down sides of the bowl. Set mixer speed to medium and beat batter until smooth, about 3 minutes. Set aside.
- Melt remaining butter in a 10" nonstick skillet over medium-high heat. Whisk in remaining vanilla, brown sugar, and brandy until dissolved, 1 minute. Remove skillet from heat; arrange pineapple slices across bottom of skillet. Arrange cherries evenly among the slices. Pour in cake batter. Bake until cake is golden and set, about 35 minutes. Let cool for 30 minutes. Invert onto a serving plate.