Makes: At least 8 servings
Time: About 1 hour
It’s important to use sweet, ripe pineapple for this recipe to create a delicious, caramelized bottom crust when the cake bakes. When the cake is inverted, the top will be a little crunchy and ooze juicy pineapple—think of it as an American Tarte Tatin. To maximize the browning effect of the upside-down cake, use a skillet instead of a cake pan.
1. Heat the oven to 350°F. Over low heat, gently melt 4 tablespoons (½ stick) butter in a 9- or 10-inch ovenproof skillet, then remove from the heat; or liberally grease a 9-inch round cake pan with 4 tablespoons (½ stick) of the butter. Sprinkle the brown sugar evenly over the bottom of the pan and arrange the pineapple slices in a single layer in the pan; set aside.
2. Melt the remaining 4 tablespoons (½ stick) butter and whisk with the buttermilk, eggs, and granulated sugar until foamy in a medium bowl. In a large bowl, whisk the flour, baking soda, and salt; gradually add the egg mixture to the flour mixture and stir until well incorporated.
3. Carefully spread the batter over the pineapple, using a spatula to make sure it’s evenly distributed. Bake until the top of the cake is golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Let the cake cool in the pan for just 5 minutes.
4. Run a knife around the edge of the pan or skillet. Put a serving plate on top of the cake pan and flip so that the serving plate is on the bottom and the cake pan or skillet is on top. The cake should fall out onto the serving plate. If the cake sticks, turn it back right side up and run the knife along the edge again, then use a spatula to gently lift around the edge. Invert the cake again onto the plate and tap on the bottom of the pan. If any of the fruit sticks to the pan, don’t worry; simply use a knife to remove the pieces and fill in any gaps on the top of the cake. Serve warm with ice cream.
PLUM-ROSEMARY UPSIDE-DOWN CAKE The sweet and savory pairing is an unusual twist on the classic. For the pineapple, substitute 4 or 5 ripe, sweet plums, pitted and cut into slices or chunks, and sprinkle 1½ tablespoons finely chopped fresh rosemary leaves over the bottom of the greased cake pan with the brown sugar.
APPLE UPSIDE-DOWN CAKE Substitute 3 or 4 medium peeled, cored, and sliced apples for the pineapple. Add 1 teaspoon cinnamon to the flour mixture if you like.
BERRY UPSIDE-DOWN CAKE Use 3 to 4 cups fresh berries, like blackberries, blueberries, raspberries, or gooseberries, in place of the pineapple, enough to cover the bottom of the pan in a single even layer. If you use strawberries, quarter them first.
PEAR-ALMOND UPSIDE-DOWN CAKE Add a nutty crunch to the gooey cake; small Seckel pears look elegant, but full-size pears work too: Sprinkle ¼ cup chopped almonds over the bottom of the greased cake pan with the brown sugar. Substitute 3 or 4 small peeled, cored, and halved ripe pears for the pineapple and ground almonds for ½ cup of the flour. Mix 3 tablespoons almond paste in with the butter.
GINGERY PEACH UPSIDE-DOWN CAKE Sweet meets spicy: Substitute 3 or 4 medium pitted and sliced ripe peaches for the pineapple. Sprinkle finely chopped candied ginger over the bottom of the greased cake pan with the brown sugar. Whisk 1 teaspoon ground ginger into the flour mixture.