Upside-down cakes cooked in cast iron skillets originated in the Middle Ages when different types of fruit were used and the whole cake was cooked over a fire. With the invention of canned pineapple in the early 1900's and the aid of an oven, Pineapple Upside Down Cake came into being!
Ingredients for Topping:
1-14oz can of pineapple rings
3/4 stick unsalted butter
3/4C packed brown sugar
Heavy whipping cream
Ingredients for Batter:
1 1/2C all-purpose flour (try to use unbleached if possible)
2tsp ground cardamom
2tsp baking powder
1/4tsp salt
3/4 stick unsalted butter, room temperature
3/4C granulated sugar
2 eggs
2tsp vanilla
1Tbsp coconut rum or dark rum
1/2C unsweetened pineapple juice
Instructions:
Preheat oven to 350 degrees.
Topping:
Melt butter for topping in a well-seasoned 10in cast iron skillet.
Stir in the brown sugar, over medium heat, for about 4min. Remove from heat.
Arrange pineapple slices on top of sugar mixture, slightly overlapping the pieces.
Batter:
Mix flour, cardamom, baking powder, and salt in a medium-sized bowl.
In a large bowl (using either an electric or hand mixer) beat the butter until it is light and fluffy. Gradually beat in the granulated sugar. Add the eggs, one at a time, and beat well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat until just blended. Beat in pineapple juice and then add remaining flour mixture, beating just until blended.
Pour the batter evenly over the pineapple topping. Bake the cake in the skillet on the middle rack for about 40 min. After you remove the cake from the over, let it sit about 10 min and then invert a plate over the skillet and, holding the two together firmly, flip the skillet over so the cake is "right-side up."
Whip the heavy cream until firm peaks form and serve it with the cake. Cake is best served warm or at room temperature. Most importantly, eat with loved ones and with a smile on your face! :)
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