Pineapple Upside-Down Cake

Ingredients

For the topping:

• 4 tablespoons butter
• ¾ cup light brown sugar
• 3 tablespoons light rum
• 1 pineapple, peeled, cored, sliced into rings; four rings cut in semicircles
• 3 cups fresh blackberries or fresh or frozen cranberries
• 12 to 16 pecan halves
• 12 to 16 pitted cherries

For the cake:

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 3 tablespoons cornmeal
• ½ teaspoon salt
• 8 tablespoons unsalted butter
• 1 cup granulated sugar, plus 2 tablespoons for the egg whites
• 4 large eggs, separated
• 1 ½ teaspoons vanilla extract
• ⅔ cup sour cream or Coco López or whole milk
• 1 teaspoon chopped rosemary (optional)
• 1 cup chopped pecans (optional)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    621 calories; 26 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 89 grams carbohydrates; 5 grams dietary fiber; 61 grams sugars; 8 grams protein; 148 milligrams cholesterol; 275 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Preheat oven to 350 degrees.
2. Melt 4 tablespoons butter in a 10-inch cast iron skillet; stir in brown sugar.
3. Stir in rum; let mixture bubble.
4. Arrange fruit in mixture and intersperse pecans. Pineapples may overlap; place semicircles along sides of skillet; place cherries in middle of ring. Berries should be evenly distributed — their mirror image will be what the top of the cake looks like.
5. For the batter, mix flour, baking powder, cornmeal and salt in a bowl.
6. Cream butter at slow speed in an electric mixer and gradually add 1 cup of sugar. Beat until fluffy.
7. Add egg yolks and vanilla.
8. Add half the dry mixture, beating, then half the liquid (sour cream, Coco Lòpez or milk). When incorporated, add the remaining dry ingredients and then the remaining liquid. Add rosemary and pecan pieces (both optional).
9. In another bowl, beat egg whites until soft peaks form, then add 2 tablespoons sugar and beat until stiff peaks form.
10. Fold half of the whites into mixture, then fold in the rest. Spread the batter evenly over the fruit.
11. Bake 45 to 50 minutes, until a knife inserted — into the dough only — comes out clean.
12. Let the cake sit for a minute, then run a knife around the edge and invert a serving dish on top. Turn the skillet and serving dish over, gently rap the bottom of the skillet. Serve.

1 hour 20 minutes