Pineapple Upside-Down Cake
The instructions direct us to transfer the cooked pineapples to a prepared baking pan, add batter and bake. Thinking the pineapple can be cooked in a cast iron pan and then batter added and transferred to the oven to bake similar to cornbread? Any thoughts?
Comments
Hi Krista -
A cast iron skillet will likely work well for this cake. We chose a non-stick cake pan for a couple of reasons. One, placing the pan in the oven with the cooked pineapple while you make the batter helped continue the caramelization of the fruit, and two, to be sure the cake releases easily when inverted. If using cast iron, (assuming it is a very well seasoned pan and is the proper size), for the best results, go ahead and cook the pineapple directly in the skillet, making sure to get deep caramelization on the fruit and allowing a lot of the excess moisture to evaporate. Since the pan is already hot, arrange the fruit in a single layer, pour the batter directly onto the hot fruit, and bake it. Pouring the batter into a hot pan starts the baking process immediately which prevents a gummy layer at the top of the cake when inverted.
Remember that cast iron is a darker metal (and better conductor of heat) than most cake pans, and the cake will likely bake quicker than in a regular cake pan. Start checking for doneness 5 minutes before the suggested baking time. If a toothpick inserted in the cake comes out clean, and the sides of the cake are beginning to pull away from the edge of the pan, it is done. The cake will also likely get darker in the cast iron skillet, so keep your eyes on it as it finishes baking.
Also remember that most cast iron skillets have sloped sides so it is imperative that you let the cake cool sufficiently in the pan before inverting it or you risk the cake cracking open if it is inverted when still tool hot. Since the sloping edge structure of the cake baked in the skillet is not as sturdy as if it was baked in a straight-edged cake pan, be sure it cools properly before inverting on a serving platter.
Best of luck! Let us know how it turns out.
Wes Martin, Kitchen Director
I tried the Pineapple Upside Down recipe with the Banana Cardamom ingredients (plus roasted pistachios). I lined the pan with raw bananas as their texture doesn’t require cooking beyond the bake time. Additionally, I added two ripe bananas and roasted pistachios to the cake batter. Very delicious! Next up will be mangoes then peaches.
Hi Larry - Great to hear! Keep us posted on your other iterations from the recipe. Best, Lynn C.