When the world feels upside down, make upside-down cake. Watch Milk Street Contributing Food Editor Bianca Borges walk you through our easy upgrade of this classic dessert, inspired by a buttermilk and cornmeal cake from Portland baker Briana Holt. We use fresh pineapple, not canned, and follow two steps to avoid the gummy layer that often forms on upside-down cakes. We first cook the pineapple to remove excess moisture. Then we make sure the fruit is hot when the batter is poured on top so it begins to bake upon contact. Watch how it's done.
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