Name: Pineapple Upside-Down Cake
Yield: Serves 8 to 12
Cuisine: United States
Ingredients: 1 tablespoon bourbon (rum or vanilla works too); 1⅓ cups cake flour (not self-rising); 1 pineapple; ¾ teaspoon ground cinnamon; 1 teaspoon fine sea salt; 2 large eggs, at room temperature; 8 tablespoons (1 stick) unsalted butter, at room temperature; 2 teaspoons pure vanilla extract; 1 cup granulated sugar; ½ teaspoon fine sea salt; 2 teaspoons baking powder, preferably aluminum-free; 1 cup sour cream; 1 cup packed light brown sugar; ¾ cup sliced almonds, toasted; 1 teaspoon ground ginger; 6 tablespoons unsalted butter

Preparation info

Serves
8 to 12

Difficulty
Medium

Appears in

Back in the Day Bakery Made With Love

By Cheryl Day and Griffith Day

Published 2015

About

You can make upside-down cakes with all kinds of fruit, but you just can’t beat our take on the classic. We make it in a cast-iron skillet and add bourbon to the salted-caramel pineapple topping. Sprinkle in almonds for added flavor and texture.

Ingredients

For the Caramel Pineapple Topping

1 pineapple
6 tablespoons unsalted butter
1 cup

Method

Preheat the oven to 350°F.

To prepare the pineapple: Slice off the top and bottom of the pineapple to create easy-to-manage flat surfaces. Stand the pineapple up and slice the skin away in long strips following the contours of the fruit, making sure to remove all of the brown e

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Ingredients

For the Caramel Pineapple Topping

Method

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