Recipe

Alton Browns Pineapple Upside Down Cornmeal Cake Recipe

	99bordeaux / All my dishes 2 years, 4 months ago My dad loves Pineapple upside down cake and I had a tried & true recipe I made him every year -until I found this one. It's now his new favorite. The cornmeal adds a nice flavor to the pineapple brown sugar goodness. Prep:30m Cook:45m Servings:8	99bordeaux
	southern

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Ingredients

3/4 cup whole milk

1 cup cornmeal

4 ounces unsalted butter (8 tablespoons)

1 cup packed dark brown sugar

6 slices canned pineapple, in heavy syrup, reserve syrup

6 maraschino cherries

1/3 cup chopped pecans, toasted

1 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3 whole eggs

3/4 cup granulated sugar

1/2 cup canola oil

Directions

Preaheat oven to 350 degrees F.

In a microwave-safe dish, bring the milk to a boil.

Remove from microwave and add the cornmeal.

Stir and let soak at room temp for 30 minutes. Set aside.

Melt the butter in a 10 inch cast iron skillet over medium heat.

Once melted add the brown sugar and stir until the sugar disolves, about 2 minutes.

Remove skillet from heat and carefully place 1 slice of pineapple in the middle of the pan.

Place the other 5 slices around the center slice in a circle.

Place the cherries in the center of the pineapple slices and sprinkle the nuts evenly over the fruit.

Dribble about 3-4 tablespoons of the reserved pineapple syrup over fruit and nuts.

Sift the flour, baking powder & sald into a medium mixing bowl and whisk to combine.

In a seperate mixing bowl, whisk the eggs.

Add the sugar and whisk to combine.

Add about 3-5 tablespoons of the reserved pineapple syrup (optional -this is my addition to Alton's recipe -I like how it adds pineapple flavor to the cake and helps make the whole pineapple experience more intense!)

Add the canola oil and whisk.

Add the cornmeal & milk mixture to the egg mixture and whisk again to fully combine.

Add this to the flour and stir until just combined.

Pour the batter over the fruit in the skillet and bake for 35-45 minutes, or until cake tester comes out clean.

Remove from oven and let cool 30 minutes in the skillet.

After 30 minutes have passed set a platter on top of the skillet and carefully invert the cake. -be careful because that sugar butter syrup is still a bit warm and sticky.

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