Chef John's Pineapple Upside-down Cake

Ingredients

• Servings: 1
• 1/4 cup butter
• 3/4 cup light brown sugar
• 1 tablespoon pineapple juice
• 1 tablespoon dark rum (optional)
• 1/2 small fresh pineapple - peeled, cored, and sliced
• 1/2 cup butter
• 1 1/2 cups all-purpose flour
• 1/8 teaspoon ground cardamom
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 cup sugar
• 1 egg
• 1/2 cup cold milk

Recipe

Preparation Time: 15 mins Cook Time: 45 mins Ready Time: 1 hr 20 mins


• preheat the oven to 400 degrees f (200 degrees c).
• melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. stir in brown sugar, pineapple juice, and dark rum. cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
• remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. set skillet aside.
• melt 1/2 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. watch carefully, butter burns easily. remove from heat and let cool for 10 minutes.
• whisk together flour, cardamom, salt, baking powder, and sugar in a large bowl. whisk in egg and cold milk until just combined. pour in melted butter and stir to mix thoroughly.
• pour batter over the pineapple slices in the skillet; spread evenly to cover.
• bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. let cool in the skillet for 10 minutes.
• loosen the cake from the skillet by running a knife around the inside edge of the cake. invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.