Pineapple Upside-Down Cake

Ingredients

• 3/4 cup lightly packed brown sugar
• 6 tablespoons unsalted butter (very soft but not melted)
• 1/8 teaspoon kosher salt
• 3 tablespoons rum
• 3 whole star anise (optional)
• One 20-ounce can pineapple rings or chunks in 100% juice (well drained - reserve the juice)
• 1/2 cup chopped pecans (optional)
• 1 cup plus 1 tablespoon cake flour
• 1/3 cup cornmeal
• 3/4 teaspoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 8 tablespoons unsalted butter (at room temperature)
• 1.75 cups confectioners’ sugar
• 2 teaspoons pure vanilla extract
• 2 large eggs (at room temperature)
• 1/4 cup heavy whipping cream (at room temperature)
• 1/4 cup canned pineapple juice
• 2 tablespoons rum

Instructions

1. 1

   prep: If you have a baking stone, place it in the oven. Then place a rimmed baking sheet on the stone. Preheat oven to 375°F. Generously grease an 8" round cake pan. (If using a springform pan, line it with a 9-inch piece of greased parchment paper to prevent leaking.)

2. 2

   for the topping layer: In a medium bowl, combine the brown sugar, butter, and salt until evenly mixed. Add the rum and stir until smooth. Spread the mixture into the prepared pan and top with the star anise (if using).

3. 3

   for the pineapple layer: Arrange the pineapple rings over the mixture. Sprinkle with the pecans (if using). Set aside.

4. 4

   for the cake layer: In a medium bowl, whisk together the flour, cornmeal, baking powder, cinnamon, nutmeg, and salt. Set aside.

5. 5

   In a stand mixer fitted with the paddle attachment, cream the butter on medium-high speed until creamy and smooth, about 1 minute.

6. 6

   Turn mixer speed to low, add the confectioners’ sugar and vanilla to the butter, and mix until incorporated. Then turn the speed to medium-high and beat until light and fluffy, about 5 minutes. Scrape the bowl regularly for even incorporation.

7. 7

   Turn mixer speed to medium-low and add the eggs, one at a time, beating just until combined. Scrape the bowl after each addition.

8. 8

   In a measuring cup, stir together the cream, pineapple juice, and rum.

9. 9

   Add one-third of the flour mixture to the butter mixture, mixing on low speed, just until combined. Add half of the pineapple juice mixture and mix to incorporate. Repeat with another one-third flour, the remaining liquid, and then finish with the final one-third flour, scraping the bowl and paddle after each addition.

10. 10

    Scrape the batter into the prepared pan, covering the pineapple. Smooth the top with a spatula and tap the pan on the counter several times to release excess air bubbles.

11. 11

    Set the pan on the preheated rimmed baking sheet. Bake until the cake is firm and golden, and a tester comes out clean - about 40 minutes or so.

12. 12

    Remove cake from oven and immediately run a knife around the edge of the pan and invert the cake onto a serving platter. Let cool for about 20 minutes. Serve the cake warm or at room temperature. But I highly recommend enjoying it while it's still warm!