This is another recipe from my cooking class in San Miguel at Sazon. I typically don't like pineapple upside down cake(although I love pineapple), but this cake was wonderful. It almost had a pudding consistency to it. The fact that you use chunks of fresh pineapple as opposed to canned pineapple rings makes it all the better. This recipe was attributed to Rick Bayless, who is one of my favorite cookbook authors.
When Monserrat added the brown sugar to the pan, she let it melt before adding the pineapple. After it was melted she added the pineapple and let it cook for another 5 to 6 minutes.
Pineapple Skillet Upside-Down Cake
6 Tbsp. unsalted butter
1/2 cup packed brown sugar
3 cups 1/2" cubed, cleaned pineapple (about 3/4 of a medium pineapple)
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
1/2 tsp. salt
1/4 tsp. baking soda
1 tsp. baking powder
3/4 cup white sugar
1 large egg
3/4 buttermilk or plain yogurt
Preheat oven to 375 degrees and place rack in middle. Melt butter in a large(10") skillet, with ovenproof handle, preferably non-stick, over medium heat. Swirl the butter in skillet until it turns nut-brown then pour into a medium bowl. Without wiping out the skillet, sprinkle the brown sugar evenly over the bottom. Top with the fruit in an even layer.
In a large bowl, whisk together the flours, salt , soda and baking powder. Add the white sugar to the browned butter and whisk until thoroughly combined. Whisk in the egg, then the buttermilk. Pour the wet ingredients in the the bowl with dry mixture. Whisk to thoroughly combine.
Pour batter evenly over the fruit in the skillet. Slide the skillet into the oven and bake for 35 minutes, until cake is golden and springy to the touch. Remove and let cool 10 minutes.
Invert a plate over skillet, then holding plate and skillet firmly together with the towels or pot holders, invert the two in one swift movement. Remove the skillet and the cake is ready to serve.