We always had Stone Fruit Upside Down Cake (plums or cherries) for Thanksgiving. I grew up in New York so stone fruit was readily available. Pineapple Upside-down Cake was something of a novelty in my family until we moved to Los Angeles.
Pineapple Upside Down Cake
Stone Fruit Upside Down Cake
3 tbsp. plus 1/2 c. (1 stick) butter, softened
1/2 cup packed light brown sugar
Choice of fruit toppings (see measurements below)
1 1/2 cup all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
1 cup granulated sugar
3 large eggs
1 tbsp. vanilla extract
1/2 c. whole milk
Preheat oven to 350 degrees F.
In 12" heavy skillet with oven-safe handle, melt 3 tablespoons butter on medium, swirling to coat side of the pan. Sprinkle brown sugar evenly over butter and continue to cook 1 minute. Remove from heat. Add fruit, cut sides down, to fill the entire bottom of the skillet.
In a large bowl, whisk flour, baking powder, and salt. In another large bowl, with mixer on medium speed, beat remaining 1/2 cup butter and granulated sugar until light and fluffy, scraping side of bowl occasionally. Beat in eggs, 1 at a time, then vanilla until well blended. With the mixer on low, beat in flour mixture and milk, alternating, until just blended.
Pour batter over fruit in skillet; gently spread into even layer. Bake 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool cake in skillet on a wire rack for 15 minutes. Loosen sides of cake from pan with a mini spatula or paring knife.
Place large serving platter over skillet. Carefully invert cake onto a platter and remove skillet; cool slightly to serve warm or cool 2 hours and serve at room temperature.
Choice of fruit toppings
**-3 8oz cans slice Pineapple, 16 maraschino cherries
-1 1/2 lbs. peaches, peeled, halved and cut into eighths
-3/4 lb. cherries, pitted and halved
-1 1/2 lbs. plums, halved and cut into eighths
**Try adding pecans or walnuts in between the pineapple slices.
This recipe can also be made with pineapple chunks.