Several weeks ago I received an email from Jennifer, who was putting together a post on how to eat more fruits and vegetables. She was looking for a variety of suggestions from different sources and I was happy to throw a few ideas her way. Now I certainly can do a much better job of eating more vegetables with every meal, but with recipes like the one below, I will have no problem keeping pineapple in my desserts! Welcome guest blogger Jennifer and check out her blog, Down-Home South Jersey…
Hello dear readers! My name is Jennifer, and I write the blog Down-Home South Jersey. My focus is on food, family, and fun – in South Jersey and beyond! Well, this is definitely beyond :)
A big thank you to Pat, The Ranting Chef, for inviting me here today.
Since I knew I would be writing for such a discriminating audience, I wanted to step up my game with a knock-out recipe. This one is for all of you who love your cast iron skillet. Come on, admit it. You really love it!
I got mine for Christmas and just can’t get enough of it. It does bacon and eggs, burgers and steaks, and especially grilled cheese sandwiches really well. But did you know you can bake a cake in it?
I know, I was just as surprised as you.
This upside-down cake recipe is a classic cast iron dish that caramelizes in the skillet to create a gooey, tasty topping. Once inverted, the topping oozes down the sides, moistening every delicious bite! The flavors of pineapple with coconut and rum are enhanced here by the unique flavor of cardamom. If you’ve never had cardamom before, like me, you are in for a surprise! I can’t imagine this mouthwatering tropical cake without it.
Pineapple-Coconut Upside-Down Cake
For the topping:
For the batter:
2. For the topping: Melt the butter in a well-seasoned 9 inch cast iron skillet over medium-high heat. Add the brown sugar and melt, stirring constantly, until bubbling, about 6 minutes. Remove from heat, add pineapple rings in one even layer, and set aside.
4. Beat in vanilla and coconut rum. In a separate bowl, combine the flour, cardamom, baking powder, and salt. Add half of the flour mixture to the egg mixture and beat on low speed just until blended. Add the pineapple juice and beat on low to incorporate. Add remaining flour mixture, beating until just incorporated.
6. Remove from the oven and let stand for 5 minutes. To remove from the skillet, run a sharp knife around the edge to release the sides.
8. Drizzle the cake with additional rum and top with coconut flakes. Yum!
Note: Remember that the handle of your cast iron skillet will be hot! Please use a pot holder or oven glove when handling.