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Pineapple Upside-Down Cake

No recipe image available.One of America's most beloved cakes elevated to new flavor dimensions by caramelizing the turbinado sugar. The strawberries and kiwis add a dash of color and additional sweetness to this classic.

Recipe Ingredients:

14 slices pineapple, preferably fresh*
1/2 cup turbinado (raw) sugar
1/4 cup unsalted butter, softened
2 kiwi fruits, peeled and sliced
14 fresh strawberries, hulled and halved**
3 large egg yolks
1/2 cup plain yogurt, (whole milk)
1 teaspoon vanilla
1 1/2 cups sifted cake flour
3/4 cup turbinado sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 tablespoon cup plus 1 tablespoon unsalted butter, softened

Cooking Directions:

  1. Preheat oven to 350°F (175°C). Place oven rack in lower third of oven.
  2. Drain pineapple slices, reserving 1 tablespoon of the juice, on paper towels to absorb excess moisture. Cut 6 pineapple slice in half; reserve.
  3. In a heavy, 10-inch oven-proof skillet (such as a cast iron skillet), stir together reserved pineapple juice, sugar and butter until sugar has dissolved. Simmer on medium-low heat 3 minutes, stirring constantly, until deep amber and caramelized. (If using a cast iron skillet, simmer only 2 minutes as mixture will continue cooking.) Remove from heat immediately.
  4. Without touching hot sugar, carefully place 1 whole pineapple slice in center of skillet and 7 whole slices surrounding it. Place half slices side by side against sides of pan, cut edges down, touching the sugar.
  5. In medium bowl, lightly combine egg yolks, about one-fourth of the yogurt and vanilla; set aside.
  6. In a large mixer bowl, combine flour, sugar, baking powder, baking soda and salt; mix on low 30 seconds. Add butter and remaining yogurt. Mix on low until dry ingredients are moistened. Increase to medium (high if using a hand-held mixer) and beat 1 1/2 minutes. Scrape down sides. Gradually add egg mixture to batter, one-third at a time, beating 20 seconds after each addition. Pour batter into fruit-lined skillet smoothing top with a spatula.
  7. Bake 40 to 50 minutes or until golden brown. A wooden pick inserted in center of cake will come out clean.
  8. Remove pan to cooling rack to cool for 2 minutes; invert onto serving plate. Lift off skillet. Allow cake to cool completely. Just before serving, place kiwi slices in the center of each pineapple slice. Place strawberry halves, cut side down, on top of kiwi slices. Place remaining strawberry halves around top edge of cake to fill in any gaps between pineapple slices, if desired.

Makes 8 servings.

*Or substitute 2 (20-ounce) cans pineapple slices packed in their own juice
**Or 14 fresh cherries, halved and pitted.

Recipe provided courtesy of Sugar In The Raw.