This iconic American dessert looks like a simple, rustic fruit cobbler when it comes out of the oven, all browned and bubbling, but a few minutes later, when it's turned over and that gloriously caramelized surface is revealed, it becomes so much more.
Ingredients
- butter: 0.25 cup
- light brown sugar: 0.75 cup
- pineapple juice: 1 Tbsp
- dark rum: 1 Tbsp (optional)
- pineapple - peeled, cored, and: 0.5 piece (sliced, fresh)
- butter: 0.5 cup
- ½ cups all-purpose flour: 1 piece
- ground cardamom: 0.125 tsp
- salt: 0.5 tsp
- baking powder: 2 tsp
- white sugar: 0.5 cup
- egg: 1 piece
- milk: 0.5 cup (cold)
Metric Conversion
Stages of cooking
-
Preheat the oven to 400 degrees F (200 degrees C).
-
Melt 1/4 cup butter in a 12-inch cast iron skillet over medium-low heat. Stir in brown sugar, pineapple juice, and dark rum. Cook over medium-low heat until sugar is dissolved and mixture is bubbling, about 5 minutes.
-
Remove from heat and spread pineapple slices in a layer over the brown sugar mixture, completely covering the mixture. Set skillet aside.
-
Melt 1/2 cup butter in small skillet over low heat until the butter begins to brown and release a nutty fragrance, about 5 minutes. Watch carefully, butter burns easily. Remove from heat and let cool for 10 minutes.
-
Whisk together flour, cardamom, salt, baking powder, and white sugar in a large bowl. Whisk in egg and cold milk until just combined. Pour in melted butter and stir to mix thoroughly.
-
Pour batter over the pineapple slices in the skillet; spread evenly to cover.
-
Bake in preheated oven until the cake begins to bubble around the edges, the top is browned, and a toothpick inserted into the center comes out clean, about 30 to 35 minutes. Let cool in the skillet for 10 minutes.
-
Loosen the cake from the skillet by running a knife around the inside edge of the cake. Invert a large plate over the top of the skillet and flip over, releasing the cake to show the pineapple slices on top.
