| Level: | Easy |
| Total: | 1 hr 35 min |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 8 tablespoons unsalted butter, softened
- 1 large pineapple, skinned, cored and cut into eight or nine 3/4-inch-thick slices
- 3/4 cup dark brown sugar
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 large eggs, lightly beaten
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- Juice from 1 large lime
- 2 teaspoons pink peppercorns
Instructions
- For the cake: Preheat the oven to 350 degrees F.
- Heat a 9-inch skillet over medium heat and melt 2 tablespoons butter. Add the slices of pineapple in a single layer and sprinkle the brown sugar over the fruit. Cook until the pineapple browns slightly, 2 to 3 minutes. Flip the pineapple slices. Turn off the heat and keep warm.
- Whisk together the buttermilk, vanilla, eggs and the remaining 6 tablespoons butter in a medium bowl until smooth. Use a rubber spatula to stir in the flour, granulated sugar, salt, baking powder and baking soda until completely smooth. (The batter will be fairly stiff.) Pour the batter over the pineapple.
- Transfer the skillet to the center of the oven and bake until a toothpick inserted in the center of the cake emerges clean, 40 to 45 minutes. Cool for about 10 minutes before carefully unmolding onto a serving platter. (See Cook’s Note.)
- For the caramel: Combine the granulated sugar, corn syrup, lime juice and 1/4 cup cold water in a medium stainless saucepan. Stir in the pink peppercorns and bring to a gentle simmer. Cook until the sugar is dissolved, then cook, 10 minutes. Set aside to cool slightly. When the cake is unmolded, pour the caramel over the cake.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 497 |
| Total Fat | 13 g |
| Saturated Fat | 8 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 3 g |
| Sugar | 76 g |
| Protein | 5 g |
| Cholesterol | 78 mg |
| Sodium | 367 mg |
Reviews
Loved it and an easy to follow recipe.
This recipe is so poorly written. Mixing the cake as written makes it impossible to get a smooth batter. As a result the cake had almost a biscuit type texture. I wood have rather had a brown sugar caramel to pour over at the end instead of this blah syrup. I don’t think much attention was paid to testing the recipe. Good concept, bad execution.
Just as delicious as it looks!
I think there is something wrong with this recipe. Everything was going fine until I made the caramel. I poured it over the cake. 5 minutes later it was as hard as a rock.