Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Yield: One 9-inch cake, serving 8 to 10
Ingredients: 1 , medium fresh pineapple (about 4 pounds), prepared according to illustrations below (about 4 cups prepared fruit); 1 cup firmly packed, light brown sugar (7 ounces); 3 tablespoons, unsalted butter; 1/2 teaspoon, vanilla extract; 1 1/2 cups, unbleached all-purpose flour (7 1/2 ounces); 1 1/2 teaspoons, baking powder; 1/2 teaspoon, table salt; 8 tablespoons, unsalted butter (1 stick), softened but still cool; 3/4 cup, granulated sugar (5 1/4 ounces); 1 teaspoon, vanilla extract; 2 , large eggs at room temperature; 1 , egg white at room temperature; 1/3 cup, whole milk at room temperature

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Appears in Cook's Illustrated September/October 2004

Desserts or Baked Goods

Fruit

Cakes

Fruit Desserts

SERVESOne 9-inch cake, serving 8 to 10

TIME2 hours, plus 2 hours cooling

WHY THIS RECIPE WORKS

For our pineapple upside-down cake recipe, we cooked a whole pineapple alone with light brown sugar, which allowed the fruit to caramelize nicely and become infused with syrup. Later, when we strained out and reserved the fruit, we could th...

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