Pineapple Upside-Down Cornmeal Cake
Photo by Lynne Calamia
ACTIVE TIME: 30 minutes
TOTAL TIME: 1 hour 50 minutes
Yield: 8 servings
- 3/4 cup whole milk
- 1 cup stone-ground cornmeal
- 8 tablespoons (1 stick) unsalted butter
- 1 cup dark brown sugar
- 6 slices canned pineapple in heavy syrup
- 6 maraschino cherries
- 1/3 cup chopped pecans, toasted
- 3 tablespoons juice from canned pineapple
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3 large eggs
- 3/4 cup sugar
- 1/2 cup canola oil
Heat oven to 350ºF.
In a medium saucepan set over medium heat, bring the milk to a boil. Remove the pan from the heat and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
Melt the butter in a 10-inch cast-iron skillet over medium heat. Once the butter has melted, add the brown sugar, and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Place the other 5 slices around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit. Drizzle pineapple juice over top.
Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs and whisk to combine. Add the canola oil and whisk. Add the cornmeal and milk mixture to the egg mixture and whisk to combine. Add the wet mixture to the flour, and stir just until combined. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake. Serve.