We’re making a bit of a mess here today, but not too bad, and for worthwhile results! A pineapple right-side-up cake, because who needs flipping?! This should in theory be cooked in a 10″ cast iron skillet, but if you do it in a dutch oven, you can just throw the lid on with leftovers, which seems convenient to me! I figured this must be bigger than 10″, as I didn’t have to overlap the pineapple rings at all, but even if it was a bit bigger, that did not result in the cake cooking any faster than the expected time.

Ingredients:

Topping:

• 1/3 cup all-purpose flour
• 1/4 cup dark brown sugar, packed
• 2 tablespoons unsalted butter, room temperature
• a pinch salt

Cake:

• 2 teaspoons canola oil
• 8 fresh pineapple rings, 1/2″ thick (you can probably find these somewhere in a refrigerator case in your supermarket’s produce section)
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, room temperature
• 3/4 cup milk
• 1/2 teaspoon vanilla
• 3 egg yolks

Glaze:

• 1/4 cup dark brown sugar, packed
• 1 tablespoon dark corn syrup (…I only had light, it was fine)
• 1 tablespoon unsalted butter
• 1 tablespoon lemon juice
• a pinch salt

To make the topping, combine all the topping ingredients in a small bowl. Using a fork or your fingers, combine until the mixture is crumbly and the butter is in small pieces. Cover, and put in the fridge until needed.

To make the cake, heat the oil in a 10″ cast iron skillet over medium-high heat. Add half the pineapple rings and cook until lightly browned on each side, about 1 minute each, then remove and repeat with the remaining pineapple. Let cool, then wipe out excess grease.

Preheat oven to 350 degrees.

Combine the flour, sugar, baking powder, salt, and butter in a large bowl, and beat together until combined on medium speed.

Add the milk and vanilla and beat again, on low speed, until combined, then increase the speed to high and beat for an additional 2 minutes.

Again at low speed, add the egg yolks one at a time, beating well after each addition.

Gently transfer the batter to the skillet, then place the browned pineapple rings on top, overlapping if needed.

Sprinkle the refrigerated topping evenly over the top. Bake 35-40 minutes, until what you can see of the surface of the cake is golden.

When the cake is done baking, combine the glaze ingredients in a small saucepan over medium heat. Cook, stirring frequently, until the mixture reaches a simmer, then cook another 1 minute, stirring constantly, until the mixture is smooth.

Drizzle over the cake, slice, and ideally serve with vanilla ice cream!

Pineapple Crumb Cake

From Bake or Break.

Topping:

• 1/3 cup all-purpose flour
• 1/4 cup dark brown sugar, packed
• 2 tablespoons unsalted butter, room temperature
• a pinch salt

Cake:

• 2 teaspoons canola oil
• 8 fresh pineapple rings, 1/2″ thick
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, room temperature
• 3/4 cup milk
• 1/2 teaspoon vanilla
• 3 egg yolks

Glaze:

• 1/4 cup dark brown sugar, packed
• 1 tablespoon dark corn syrup
• 1 tablespoon unsalted butter
• 1 tablespoon lemon juice
• a pinch salt

To make the topping, combine all the topping ingredients in a small bowl. Using a fork or your fingers, combine until the mixture is crumbly and the butter is in small pieces. Cover, and put in the fridge until needed.

To make the cake, heat the oil in a 10″ cast iron skillet over medium-high heat. Add half the pineapple rings and cook until lightly browned on each side, about 1 minute each, then remove and repeat with the remaining pineapple. Let cool, then wipe out excess grease.

Preheat oven to 350 degrees.

Combine the flour, sugar, baking powder, salt, and butter in a large bowl, and beat together until combined on medium speed. Add the milk and vanilla and beat again, on low speed, until combined, then increase the speed to high and beat for an additional 2 minutes. Again at low speed, add the egg yolks one at a time, beating well after each addition. Gently transfer the batter to the skillet, then place the browned pineapple rings on top, overlapping if needed. Sprinkle the refrigerated topping evenly over the top. Bake 35-40 minutes, until what you can see of the surface of the cake is golden.

When the cake is done baking, combine the glaze ingredients in a small saucepan over medium heat. Cook, stirring frequently, until the mixture reaches a simmer, then cook another 1 minute, stirring constantly, until the mixture is smooth. Drizzle over the cake, slice, and ideally serve with vanilla ice cream!