Fresh Pineapple Upside Down Cake
- 1 fresh pineapple
- ¾ cup light brown sugar
- ½ stick butter
- 1 vanilla bean, seeds scraped
Peel, quarter, core and slice the pineapple as evenly as you can 1/3 inch thick.
In a pan that can go from stovetop to oven or use an iron skillet, butter the sides and bottom of the pan with the ½ stick of butter. Sprinkle the brown sugar evenly over bottom of the pan. Layer the pineapple on top, whatever pattern you feel like. Add the vanilla bean pod and seeds. Cook over medium heat for about 20 minutes or till pineapple is tender. Remove bean pod.
- 1 stick butter
- ½ cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1 ¼ cup all purpose flour
- ¾ cup granulated sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp fine sea salt
While the pineapple is cooking, preheat oven to 350°.
In a bowl, whisk ¼ of the sour cream with the eggs and vanilla. Set aside. In another bowl, fitted with a paddle, beat at a very low speed the flour, granulated sugar, baking powder, baking soda and salt. Add the stick of butter and remaining ¼ cup of the sour cream and beat at low speed until smooth, then beat at medium speed until fluffy. Add the sour cream-egg mixture you had set aside earlier and beat again until fluffy.
Spoon the batter over the pineapple and spread it evenly. Bake for about 40 miutes, until the cake is deep golden. Let cool for 5 minutes on a rack. Run a knife around the edge of the cake, invert it onto a plate and remove the pan. Serve warm or at room temperature.