Winter Pineapple Upside-down Cake. 

Pineapple upside-down cake as a recipe was developed in the 50’s to sell more canned pineapple. I use fresh pineapple, prepared a day ahead to drain some of the juice from the fruit. A cast iron skillet is best for this recipe however any saute pan or round baking pan will work as well. 

Cake Topping
7 Slices of Pineapple (20 oz can or one fresh pineapple) 7 Dark Cherries ( Frozen work great)
3 Tablespoons of Butter ¾ Cup of Brown Sugar

Special Equipment – parchment paper and cast iron skillet

Directions – Place parchment in the bottom of the cast iron skillet, place the pineapple down in a circle formation, add the remainder juice if any, and cherries in the mild of the pineapple rounds. Melt the butter and mix with brown sugar. Evenly distribute the butter and brown sugar mixture over the pineapple. Salt well. 

Cake Batter
(2-part methodology wet+dry, slowly add the second set of wet ingredients)

Mix Bowl 1: 2 Large eggs
2 Tablespoons Buttermilk
½ Teaspoon Vanilla 

Sift Bowl 2: 1 Cup Flour
¾ Cup Sugar
¾ Teaspoon Baking Powder 
¼ Teaspoon Baking Soda ¼ salt

Combine to a stiff batter, on the mixer medium speed, add 6 Tablespoons of Unsalted Butter softened and 6 Tablespoons of Buttermilk.

Scrape the bowl after 20 seconds of mixing, and mix for 1.5 minutes. 

Cover the fruit in the skillet and bake at 350° for 47 – 52 minutes, cool, and invert on serving tray.