Ingredients
- 1 fresh pineapple
- 4 tablespoons unsalted butter
- 1 tablespoon water
- 1 cup lightly packed light brown sugar
- 6 to 8 maraschino cherries
- 2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 2 sticks unsalted butter, room temperature
- 2 cups granulated sugar
- 2 large eggs
- 1/2 cup buttermilk
- 2 teaspoons pure vanilla extract
- Confectioners' sugar, for dusting cake
- 1 quart yogurt gelato, store-bought, for serving
Directions
Preheat oven to 350 degrees F.
Peel the pineapple and remove core. Slice into (1-inch) thick circles.
In a small saucepan melt butter with 1 tablespoon of water and add light brown sugar. Stir well with a whisk over medium heat until the sugar is completely dissolved and you have a nice smooth caramel, about 3 to 4 minutes. Pour into a round 9 1/2-inch nonstick cake pan. Arrange pineapple circles evenly in the caramel, (1 in the center and 5 around the outside usually works), and press down so they are submerged in the caramel. Place 1 maraschino cherry in the center of each pineapple ring.
Make the batter: Sift flour and baking powder together. In a stand mixer cream butter and granulated sugar until light and fluffy, about 4 minutes. With mixer on low, add eggs 1 at a time. Add half the buttermilk and vanilla then half the flour. Add remaining buttermilk and then remaining flour. Pour the batter into the cake pan over the caramel and pineapple. Spread out evenly with a rubber spatula. Place the cake pan on a roasting tray to catch any caramel that may bubble over and bake in the oven for approx 1 hour. The cake should be nice and golden on top and puffed up slightly. When gently pressed in the center it should bounce back. Allow to cool slightly, (about 1 minute), before inverting onto a cake plate. Dust very lightly with confectioners' sugar and serve each slice with a scoop of yogurt gelato.
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By ngl23_3778146
Bakersfield, CA
on May 12, 2013
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My husband and I made this for Mothers Day after lunch. Despite my hubby dumping all the buttermilk in all at once and not having a 91/2 round pan it was scrumptuous. My mother in law who is a great cook could not stop yumming about it and she licked the carmel sauce off the spoon like a kid..We even had to bake it in a 9 1/2 #24 LeCreuset french round oven. We probably let it cool a little to long as the caramel and one pineapple slice stuck but that did not affect the flavor one bit.
We loved the consistency of the batter and the buttermilk gave it a rich taste.
Will definitely make this again.
By giggles1966_9056366
el cajon, CA
on May 06, 2013
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I don't know why people try and make something that they don't follow the directions then give it a bad review...this recipe is a good one. Anytime you make a cake it may have leftover batter but if you know anything about baking at all you wouldn't fill the pan to the top.
Of course it's going to run over if you do that!
For the person that put their cake in a springform pan:
You say you're experienced? Then you should have know that the pan would leak w/ a liquid and not blamed the recipe but blamed the baker instead. Anytime a Food Network chef makes cheesecake do you ever see them make one in a Bain Marie w/o putting foil to cover the bottom so water won't leak into the crust?
People need to be smarter than that!
By Bemsaunt
Carson, CA
on May 01, 2013
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Made this recipe twice and came out great both times. I used a cast iron skillet and didn't have any overflow. Don't understand the negative reviews. This is a keeper!!
Read all 102 reviews