Fresh Pineapple Upside Down Cake
Makes 8 servings
1/2 cup butter
3/4 cup packed light- or dark-brown sugar
5 to 7 slices fresh pineapple or canned pineapple slices packed
in natural juices, drained
1/4 cup chopped pecans
1 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon butter, melted
1/2 cup boiling milk
1 cup all-purpose flour
Preheat oven to 350F (175C).
In a 10- to 11-inch cast-iron skillet, melt 1/2 cup butter over low heat. Add brown sugar; blend well. Arrange pineapple and nuts over sugar in skillet; set aside. In a small bowl, beat eggs until light.
Beat in sugar, salt and vanilla, continuing to beat at high speed or by hand. Combine 1 tablespoon melted butter and boiling milk. Beat into eggs until very light.
On low speed or by hand, quickly beat flour into egg mixture. Pour batter into skillet, covering pineapple and nuts evenly.
Bake 25 to 30 minutes or until a wooden pick inserted in cake comes out clean. Immediately invert onto a serving dish. Cut in wedges to serve.