Pineapple Upside Down Cornmeal Cake

"This is taken from Alton Brown's show "Good Eats." Very different consistency (because of the cornmeal), and less sweet, but great with coffee."
 
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Ready In:
55mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • Preheat oven to 350°F.
  • In a microwave-proof dish, bring the milk to a boil.
  • Remove the milk from the microwave and add the cornmeal.
  • Stir and let soak at room temperature for 30 minutes.
  • Set aside.
  • Melt the butter in a 10-inch cast iron skillet over medium heat.
  • Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes.
  • Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan.
  • Place the other 5 slices around the center slice in a circle.
  • Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit.
  • Drizzle pineapple juice over top.
  • Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
  • In a separate mixing bowl, whisk the eggs.
  • Add the sugar to the eggs and whisk to combine.
  • Add the canola oil and whisk.
  • Add the cornmeal and milk mixture to the egg mixture and whisk to combine.
  • Add this to the flour and stir just until combined.
  • Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes.
  • Remove from oven and let cool for 30 minutes in the skillet.
  • Set a platter on top of the skillet and carefully invert the cake.
  • Serve.

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RECIPE SUBMITTED BY

I'm a college professor who has a penchant for woodworking and cooking. Since this website doesn't do much with woodworking (a total oversight, I'm sure), I'll settle for the cooking. I LOVE the fact that this site has the nutritional information posted. Practically everything I've tried has been good.
 
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