FROM KARENFISCHER, PRESIDENT, PASIFIKA ARTISTS NETWORK
“An Hawai’i-centric recipe!”
SERVES:
8
PREP TIME:
30 MIN
TOTAL TIME:
1 HR 15 MIN
INGREDIENTS FOR THE TOPPING
½ to ¾ stick butter
½ to ¾ brown sugar
**use butter and brown sugar amount according to taste, balancing ratio of butter and brown sugar
Cut pineapple in half lengthwise, then cut crosswise into 1/4 in-3/8 in thick slices; remove core.
Melt butter in a skillet. Stir in brown sugar and simmer over moderate heat till well-combined, about 4 min. Remove from heat and spread mixture evenly over bottom of skillet.
Layer pineapple on top of sugar mixture, overlapping pieces in concentric circles. If you are using thinner slices, use greater overlap.
INGREDIENTS FOR THE CAKE BATTER
1 tsp ground cardamom
½ tsp ground ginger
½ tsp ground cinnamon
2 tsp baking powder
¼ tsp salt
¾ stick butter, softened
¾ C granulated sugar
2 large eggs
1 tsp vanilla
1 Tbsp dark rum or ½ Tbsp balsamic vinegar
½ C pineapple juice or orange juice
Need a 10-inch enameled cast-iron skillet (my preference) or well-seasoned cast iron skillet.
Preheat oven to 350°.
Sift together flour, spices, baking powder, and salt in a medium bowl.
Beat butter in a large bowl until light and fluffy, then gradually beat in granulated sugar.
Add eggs, one at a time, beating well after each addition.
Beat in vanilla and rum or balsamic vinegar.
Gradually add in half the flour mixture, and beat at low speed until just blended.
Beat in juice, then mix in remaining flour mixture, beating until just blended.
Spoon batter over pineapple topping and spread evenly.
Bake until golden and the tester comes out clean, about 45 min.
Let stand in skillet for 5 min. Then invert a plate over the skillet – make sure its diameter is bigger than the skillet diameter – hold skillet and plate together tightly, and invert cake onto the plate. Replace any sugar or pineapple left in the skillet.
Serve at room temperature. Can be served a la mode.
**Preparing fresh pineapple. Slice off top and bottom with a sharp knife. Stand pineapple vertically, and slice off peel (2-3 inch width at a time), turning till completely peeled. For this recipe, slice in half vertically, place flat side down, then slice crosswise to desired thickness. Once each crosswise pineapple slice is cut, remove the semi-circle core with a paring knife.