Canned pineapple can be great, but when the fresh fruit is at its ripest this classic cake is absolutely sublime.
Yield8–10 servings Active Time30 min Total Time2 hr
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 fresh pineapple, halved lengthwise, cored, and peeled
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 1/2 cup packed light brown sugar
- 2/3 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 2/3 cup well-shaken buttermilk
- Put oven rack in middle position and preheat oven to 350°F.
- Sift together flour, baking powder and soda, and salt into a bowl. Cut pineapple crosswise into 1/4-inch-thick wedges.
- Butter a 9-inch round cake pan (2 inches deep) lightly on side and generously on bottom of pan using 1/2 stick butter. Sprinkle all of brown sugar evenly over bottom and arrange pineapple over it, starting in center of pan and overlapping slices slightly.
- Beat together remaining stick butter, granulated sugar, and vanilla with an electric mixer at medium speed until light and fluffy, about 2 minutes, then add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour mixture alternately with buttermilk in batches, beginning and ending with flour and mixing just until batter is smooth.
- Spread batter evenly over pineapple and bake until a wooden pick inserted in center of cake comes out clean, 40 to 45 minutes. Cool 15 minutes in pan on a rack, then invert cake onto a plate and remove pan. Cool to room temperature.
- Carbohydrates47 g(16%)
- Fat15 g(23%)
- Protein4 g(9%)
- Saturated Fat9 g(46%)
- Sodium195 mg(8%)
- Polyunsaturated Fat1 g
- Fiber1 g(5%)
- Monounsaturated Fat4 g
- Cholesterol74 mg(25%)
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