UPSIDE-DOWN PINEAPPLE HUMMINGBIRD CAKE

Two Southern favorites join forces here. In the original hummingbird cake, pineapple is usually baked into a banana-pecan batter, but the wet fruit can leave pockets of gummy paste. In an upside-down cake, however, the pineapple stays juicy without swamping the cake. Swapping a classic plain butter cake for this hummingbird combo results in a dessert tasty enough to serve without frosting.

TIP: If you don’t feel like cutting up a fresh pineapple, you can find containers of peeled and cored fresh pineapple in the refrigerated produce section of most supermarkets. Canned pineapple rings can be used in a pinch, but they’re thin and offer less in the way of flavor, and they bring a touch too much moisture. When you cut up a fresh pineapple, you should end up with at least ¼ cup juice, which you’ll need for the batter. If your pineapple doesn’t release much juice, you can use canned unsweetened pineapple juice, or substitute water or orange juice.

makes one 9-inch cake

• 1 tablespoon unsalted butter, softened, plus more for the pan
• 2 tablespoons raw sugar, such as turbinado
• 5 ounces (142 g) peeled and cored pineapple, cut into 4 rings (about ½ inch thick)
• 1 cup (144 g) white whole wheat flour
• ½ cup (71 g) unbleached all-purpose flour
• ½ teaspoon freshly grated nutmeg
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 large eggs, at room temperature
• 1 cup (208 g) granulated sugar
• ⅓ cup (75 g) grapeseed or other neutral oil
• ¼ cup (54 g) fresh pineapple juice (see Tip)
• ½ cup (55 g) pecans, toasted and chopped
• 12 ounces (340 g) ripe bananas (about 2 large), chopped

1. Position a rack in the center of the oven and preheat to 350°F. Butter a 2-inch-deep 9-inch round cake pan and line the bottom with parchment paper.

2. Spread butter evenly over the bottom of the pan. Sprinkle with the raw sugar. Arrange the pineapple slices around the edges of the pan.

3. Whisk both flours, the nutmeg, baking soda, and salt in a medium bowl. Beat the eggs and granulated sugar in a large bowl with an electric mixer on medium-high speed until pale and thickened. Beat in the oil and then the juice. Scrape the bowl. Turn the speed to low and gradually add the flour mixture, beating just until all traces of flour disappear; scrape the bowl occasionally. Fold in the pecans and bananas. Dollop the batter over the pineapple in the prepared pan, then smooth the top.

4. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, about 55 minutes.

5. Cool in the pan on a wire rack for 20 minutes. Run a thin-bladed knife between the edges of the cake and the pan. Center a large flat serving plate over the pan, grip the plate and pan together, protecting your hands with oven mitts or kitchen towels, and flip over together. Lift the pan off the cake and discard the parchment. Cool completely on the plate on the rack.

MAKE AHEAD

The cake is best the day it’s made but will keep for up to 1 day at room temperature.