Do you have a good recipe for pineapple upside down cake?!

Do you have a good recipe for pineapple upside down cake?

here it is..

Fresh Pineapple Upside-Down Cake

by Abigail Johnson Dodge
Tangy pineapple and a buttery-sweet brown sugar topping are a good match for this yogurt cake. If you don’t have a square pan, a 9x2-inch round pan works too. Serves eight to ten.

ingredients

For the caramel:
3/4 cup packed dark brown sugar
2 oz. (4 Tbs.) butter

For the fruit:
1 small, ripe pineapple, trimmed, quartered, cored, and cut into 1/4-inch-thick slices

For the cake:
8 oz. (2 cups) cake flour
2-1/2 tsp. baking powder
1/4 tsp. salt
4 oz. (8 Tbs.) unsalted butter, at room temperature
3/4 cup sugar
1-1/2 tsp. finely grated orange zest
1 tsp. vanilla extract
2 large eggs
2/3 cup plain nonfat yogurt


how to make
Heat the oven to 350°F and lightly butter the sides of an 8-inch square pan.

Make the caramel:
In a small saucepan, combine the brown sugar and butter. Cook over medium heat, stirring often, until the butter is melted and the mixture is smooth. Bring to a boil and pour into the prepared pan. Spread with a spatula to coat the bottom evenly. Scatter or arrange the pineapple slices evenly in the caramel, overlapping them slightly. Gently press the fruit into the caramel.

Make the cake
Sift together the cake flour, baking powder, and salt. In a medium bowl, beat the butter with an electric mixer until smooth. Gradually add the sugar and continue beating until fluffy and lighter in color, about 3 min. Beat in the orange zest and vanilla. Add the eggs one at a time, beating briefly after each addition. Sprinkle half of the flour mixture over the butter mixture and, on low speed, mix just until the flour disappears. Add the yogurt and mix until just blended. Gently mix in the remaining flour. Scoop large spoonfuls of batter onto the fruit; gently spread the batter evenly in the pan. Lightly tap the pan on the counter to settle the batter. Bake until the cake is golden brown and a pick inserted in the center comes out clean, about 45 min. Immediately run a paring knife around the inside edge of the pan. Set a flat serving plate on top of the pan and invert the cake. Let the inverted pan rest for about 5 min. to let the topping settle. Gently remove the pan and serve the cake warm or at room temperature.


pineapple upside-down cake

This cake, thought to have first appeared in the 1920s, has had such names as pineapple glacé and pineapple skillet cake.

Active time: 30 min Start to finish: 1 1/4 hr

Servings: Serves 8

ingredientsFor topping
1/2 medium pineapple, peeled, quartered lengthwise, and cored
3/4 stick unsalted butter
3/4 cup packed light brown sugar
For batter
1 1/2 cups all-purpose flour
2 to 3 teaspoons ground cardamom
2 teaspoons baking powder
1/4 teaspoon salt
3/4 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 tablespoon dark rum
1/2 cup unsweetened pineapple juice
2 tablespoons dark rum for sprinkling over cake
Special equipment: a well-seasoned 10-inch cast-iron skillet

preparationPreheat oven to 350°F.
Make topping:
Cut pineapple crosswise into 3/8-inch-thick pieces. Melt butter in skillet. Add brown sugar and simmer over moderate heat, stirring, 4 minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly.

Make batter:
Sift together flour, cardamom, baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)

Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.

Serve cake just warm or at room temperature.

Cooks' notes:
? Some of the food editors found 3 teaspoons of cardamom to be too much, but others loved the intense flavor.
? Cake may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Serves 8