Pineapples can be a bit pricey. In my grocery stores I look for a pineapple to be less than $3.00 before I buy it. That's more than you would spend for a can of pineapple, but you get more fruit from the fresh pineapple. Don't buy your pineapple already cut up in the produce section of your store. No, it really is easy to prepare the pineapple yourself. Select a firm fruit, that has a fresh fragrant scent. Keep your fresh pineapple on your counter until you are ready to use it. Dpn't be like me. I don't recommend you wait a week before cutting into you pineapple like I did. It's best to use your pineapple within three or four days from when you bought it.
How to Prepare A Fresh Pineapple
What do you do with your pineapple once you get it home? It is easy as can be. First, cut the top and bottom off the pineapple.
|Cut Off the Top and Bottom|
|Cut Down the Sides|
Finally, you'll want to remove the core. For today's recipe I cut the pineapple into round slices and cut the center out of each slice using a small, round biscuit cutter. Usually I cut the pineapple into four sections, vertically and then slice the core from the point.
|Cut Out the Core|
Now you are ready to eat those delicious chunks of fresh pineapple or use it in one of your favorite recipes. Today I decided to make a pineapple upside down cake using my cast iron skillet. It's a delicious way to highlight the beautiful pineapple.
Skillet Pineapple Upside Down Cake
Makes one cake
|Skillet Pineapple Upside Down Cake Ingredients|
- 1 medium pineapple, cut into 1/2 inch rings
- 1 1/2 stick unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 1 cup cake flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 2 extra-large eggs
- 1 cup plain yogurt
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoon dark rum
- fresh maraschino cherries
Prepare your pineapple slices and set aside. Mix together the flours, baking soda, baking powder and salt. Set aside.
Preheat the oven to 375 degrees F. Melt 4 tablespoons of butter in a 10 inch cast iron skillet over medium heat. Add the brown sugar, stirring to combine. Cook the brown sugar and butter together over medium high heat for about 2 minutes, until hot and bubbly. Add the pineapple slices in an even layer. Cook for another 2 minutes. Remove the pan from the heat and turn over the pineapple slices. Add the cherries to the pan making an attractive arrangement. Set aside while you make the cake batter.
|Cook the Pineapple with Butter and Brown Sugar|
Cream together the remaining butter and the granulated sugar in the bowl of your electric mixer until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Add the flour mixture and the yogurt, alternating between the two, beginning and ending with the flour mixture. Stir to combine. Add the vanilla and the rum and stir well.
|The Batter will be Light and Fluffy|
Spoon the cake batter over the pineapples in the skillet. Bake on the middle rack of the oven for 30- 40 minutes, until browned and a tester comes out clean.
|The Baked Cake|
Cool for 3 to 5 minutes on a rack, but not longer or you may have trouble getting it out of the pan. Run a knife around the pan and then place a cake plate on top of the skillet.
|Loosen the Cake from the Skillet with a Knife|
Invert the skillet onto the cake plate carefully. Remember your skillet is really hot, so use oven mitts. Remove the skillet carefully.
|Invert the Skillet onto the Cake Plate|
Cool. You can serve this cake warm or at room temperature. A little dollop of whipped cream is a yummy addition.
|Skillet Pineapple Upside Down Cake|