Pineapple-Vanilla Skillet Cake
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 485
- Total Fat
- 19
- Saturated Fat
- 11
- Carbohydrates
- 77
- Dietary Fiber
- 2
- Sugar
- 53
- Protein
- 5
- Cholesterol
- 92
- Sodium
- 30
- Total: 45 min
- Prep: 10 min
- Cook: 35 min
Ingredients
Juice of 2 oranges (1/2 cup)
3 tablespoons honey
1 vanilla bean, split and scraped
1/2 a pineapple, peeled, cored and cut into 1/2-inch-thick slices
3/4 cup sifted self-rising cake flour
1/2 cup firmly packed light brown sugar
6 tablespoons unsalted butter, cubed, at cool room temperature
1 large egg
Vanilla or cherry-vanilla ice cream, for serving
Directions
- Position an oven rack in the center of the oven, and preheat to 350 degrees F. Whisk together the orange juice, 1/2 cup water, honey and vanilla bean pod and seeds in a medium ovenproof skillet. Arrange the pineapple in the skillet. (It's OK if the skillet seems overcrowded; the pineapple will shrink as it cooks.) Bring to a simmer over medium-high heat, and cook until the pineapple is tender and the juices are reduced to a loose syrup and very bubbly, 12 to 15 minutes.
- While the pineapple cooks, pulse the flour and sugar in a food processor until combined. Add the butter, and pulse until the mixture is crumbly and moist. Add the egg, and process until the batter is combined and thick.
- Drop the batter in small mounds all over the pineapple, and roughly spread out with the back of a spoon. (It's OK if the pineapple isn't completely covered; the cake will spread as it bakes to cover.) Bake until the cake is golden brown, about 20 minutes. Let cool slightly, and serve with ice cream.