Chef John's Pineapple Upside-Down Cake
This iconic American dessert looks like a simple, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but a few minutes later, when it's turned over and that gloriously caramelized surface is revealed, it becomes so much more.
Loaded with grated carrots, crushed pineapple, chopped pecans, and walnuts, this classic cake is topped with cream cheese frosting and pretty candied carrots.
I doubled this, and left out the cardamom and rum... used almond extract in the topping instead, and canned pineapple chunks. The topping is wonderful, glad i watched the video because mine always stuck to the pan. Baked at 400 for 25 minutes in a cast iron skillet, it released perfectly. The cake itself is, a little doughy tasting to me though... it is very light and fluffy, although I would prefer this a bit less done because i like my cake very dense and heavy. Doesnt taste like a boxed cake at all, which is good, but something is just lacking for me. I usually put a can of chunk or shredded pineapple in my cake mix, to make it a bit more dense, so maybe I will try that next time and see if it changes much. If you like a fluffy cake, though, this is perfect for you! Just be sure to mix the dry ingredients together first, makes a definite difference.
I did not care for this. I felt that I wasted good Rum & Pineapple on this. Sorry Chef John, but this was just not good. Dry as the desert that I live in.
People commented a bit dry so I added one more tbls of juice as well as cut the flour down a tbls. it was perfecto! oh and added some frozen dark cherries on top of the pinnapple before cooking as well.
cook first mixture til bubbles - not 5 minutes bake at 400 for 25 minutes
Substitute milk with buttermilk