Pineapple Upside Down Cake

I love this cake. The first time I had it was at my Dad's house & since then, I've been making it for years. The recipe is from the amazing, Susan Branch...who has the most beautiful, hand illustrated cookbooks. It's a simple recipe & comes together very quickly. I always make the vanilla sauce to accompany it. This extra step makes it over the top good.

Begin by preheating the oven to 350 degrees & melting 3 tablespoons of unsalted butter in a small saucepan. You will need a springform pan for this recipe. If the one you are using is not non-stick, I recommend greasing the sides of the pan, to aid in easy releasing later on.
Pour the melted butter into the bottom of the pan.

Measure out 3/4 cup of brown sugar,

and sprinkle it evenly over the melted butter. Drain a 1 pound can of pineapple slices in a strainer set over a bowl. Reserve the juice.

Arrange the pineapple in a single layer, over the brown sugar.

Fill in the spaces between the pineapple with pieces of walnuts.

Then for the cake, measure 1 1/2 cups of flour into a mixing bowl. Add a 1/2 teaspoon baking powder & 1/2 teaspoon salt. Whisk to combine. In a separate mixing bowl, add 3 large eggs. Whisk them until they are light & fluffy.

Gradually add in 1 cup sugar, while whisking. Then, add in a 1/2 cup of the reserved pineapple juice,

and 1 1/2 teaspoons of vanilla extract. Whisk to combine. Add in the dry ingredients & whisk until smooth.

Pour the batter into the pan & bake for 45-50 minutes. Or, until a cake tester inserted in the center comes out clean.

Invert the cake onto a serving platter & release from the pan. Let the cake cool.
You can serve warm, or at room temperature. Either way, make some vanilla sauce to go with it.

To make the sauce, scrape the pulp from a 1" piece of vanilla bean {sorry, no photo}. Add it to a saucepan, along with 2 cups of heavy cream. Bring to a boil & stir in a 1/2 cup of sugar. Heat until the sugar dissolves. Remove from the heat & let the sauce cool. If you are willing to wait, chill the cream.

Pour a puddle of the cream onto a plate & top with a slice of cake.

Pineapple Upside Down Cake

From Susan Branch, The Summer Book
Serves 8

3 tablespoons unsalted butter
3/4 cup brown sugar
1 pound can pineapple rings
walnut halves
3 eggs
1 cup sugar
1/2 cup juice drained from pineapple
1 1/2 teaspoons vanilla extract
1 1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat the oven to 350 degrees. Melt the butter in a small saucepan. Butter the sides of a springform pan. Pour the melted butter into the bottom of the pan. Sprinkle the brown sugar evenly over the melted butter. Drain the pineapple through a strainer set over a bowl, reserve the juice. Arrange the pineapple rings over the sugar. Place the walnut pieces in the spaces between the pineapple.
In a mixing bowl, beat the eggs with a whisk until light & fluffy. Gradually beat in the sugar. Add the pineapple juice & vanilla extract.
In a separate bowl, whisk the flour, baking powder & salt. Add the flour mixture to the wet ingredients all at once & whisk until smooth. Pour over the pineapple. Bake for 45-50 minutes, or until a cake tester inserted into the center comes out clean.
Invert the cake onto a serving platter & remove from the pan. Serve with Vanilla Sauce.

Vanilla Sauce

1" piece of vanilla bean
2 cups heavy cream
1/4 cup sugar

Slit the vanilla bean in half & scrape the seeds into a small saucepan. Stir in the cream & bring to a boil. Add the sugar & stir until the sugar is dissolved. Let cool & chill well.
Click here for the printable recipe.