Pineapple Banana Upside-Down Cake
- 1 2/3 cups all-purpose flour (I used whole wheat cake flour, which contributed to the nutty flavor, all-purpose or a combination would work as well, though regular whole wheat flour may become too heavy)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 pinch salt
- 1 pinch freshly ground nutmeg
- 1/2 fresh pineapple, peeled and core removed, cut into about 1/4? inch slices or whatever size you prefer
- 1 banana, peeled and cut into long slices
- 1 1/4 sticks + 2 tablespoons unsalted butter, softened (for this recipe, I prefer unsalted Plugrá butter, which lends extra richness to the cake)
- 1/4 cup + 1 tablespoon packed light brown sugar
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2/3 cup plain yogurt
- Preheat oven to 350 degrees, with the rack placed in middle position.
- Sift together flour, baking powder and soda, salt, and nutmeg.
- Butter a 8" or 9" cake pan (sides and bottom, using ¼ stick of butter), evenly sprinkle 1/4 cup brown sugar throughout.
- To a skillet over medium heat, add 2 tablespoons butter and 1 tablespoon brown sugar, swirl into a bubbly liquid and add the pineapple, move this mixture around in the pan until the fruit begins to caramelize and turn golden, at this point, add the banana and coat it in the syrup.
- Arrange the fruit in the prepared cake pan to your liking, remember, however you arrange the fruit on the bottom will be how it is presented on the top when you turn the cake out. Reserve the pan liquids to pour over the cake when complete.
- With an electric mixer, beat 1 stick butter, granulated sugar, and vanilla until lighter in color and texture, about 2 minutes.
- Add eggs, one at a time, until completely incorporated. At low speed, add flour mixture alternately with yogurt, beginning and ending with flour (always end with dry!), if the mixture seems excessively dry (not combining properly), you can add more yogurt, followed by a little more flour.
- Spread the batter over fruit, and smooth evenly into the pan. Bake until a wooden pick inserted in the center comes out clean and the cake appears golden brown, 35-40 minutes.
- Cool 15 minutes in pan, then invert onto a plate or serving platter. If you wish, warm up and pour the skillet juices of sugar, butter and pineapple juice over the cake, if it has hardened, add a little lemon juice to thin.
- Cool cake to room temperature and serve in slices.
- Serve this cake with plain yogurt, flavored with a little vanilla extract and the seeds of a scraped vanilla bean (to taste). Of course, you could also serve it with freshly whipped cream or vanilla ice cream. Enjoy!