This is a yummy, from-scratch recipe and what I loved is the addition of rum for some boozy flavor – not a ton, but it’s definitely there. This cake bakes in a cast iron skillet and the sugar and butter mixture is such a great way to top this cake when it bakes up with the fresh pineapple.
So many good things going on in this cake!
The only thing that I really changed from the original recipe is that I omitted the cardamom. I might try about half of what is called for in the recipe next time. I do like cardamom and I think it would taste particularly nice in this cake in the fall.
Source: Adapted slightly from Gourmet
- For topping:
- ½ medium pineapple, peeled, quartered lengthwise, and cored
- ¾ stick unsalted butter
- ¾ cup packed light brown sugar
- For batter:
- 1½ cups all-purpose flour
- 2 to 3 teaspoons ground cardamom (I didn’t use)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ stick unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 tablespoon dark rum
- ½ cup unsweetened pineapple juice
- 2 tablespoons dark rum for sprinkling over cake
- Special equipment:
- a well-seasoned 10-inch cast-iron skillet
- To make the topping cut pineapple crosswise into 3/8-inch-thick pieces. Melt the butter in the skillet and then add the brown sugar. Stir in the skillet for about 4 minutes. Remove from heat and then arrange pineapple on top of sugar mixture in circles, overlapping pieces slightly.
- To make the batter, sift together flour, cardamom (if using), baking powder, and salt. Beat butter in a large bowl with an electric mixer until light and fluffy, then gradually beat in granulated sugar. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and rum. Add half of flour mixture and beat on low speed just until blended. Beat in pineapple juice, then add remaining flour mixture, beating just until blended. (Batter may appear slightly curdled.)
- Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet 5 minutes. Invert a plate over skillet and invert cake onto plate (keeping plate and skillet firmly pressed together). Replace any pineapple stuck to bottom of skillet. Sprinkle rum over cake and cool on plate on a rack.
- Serve cake just warm or at room temperature.