Recipe Index

Ingredients

• 1 2/3 cups all-purpose flour
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. kosher salt
• 1/2 fresh pineapple, halved lengthwise, cored, and peeled
• 1 1/2 sticks unsalted butter, softened
• 1/2 cup packed light brown sugar
• 2/3 cup granulated sugar
• 1 tsp. vanilla extract
• 2 large eggs
• 2/3 cup well-shaken buttermilk

Method

1. Heat the oven to 350°F with a rack in the middle while the pineapple is sliced crosswise into wedges about 1/4 inch thick.
2. Whisk the flour, baking powder, baking soda, and salt together in a small bowl so the leavening is evenly spread.
3. Melt 1/2 stick of the butter in a 9-inch round cake pan, swirl it generously across the bottom, scatter the brown sugar over it, and lay the pineapple wedges on top in overlapping rows starting at the center.
4. Beat the remaining stick of butter with the granulated sugar and vanilla until pale and fluffy, roughly 2 minutes, then work in the eggs one by one.
5. Fold the flour mixture and the buttermilk into the butter bowl in alternating additions, beginning and ending with flour, mixing only until the batter looks smooth.
6. Spoon the batter over the pineapple, level it gently, and bake 40 to 45 minutes, until a tester pushed into the center emerges clean.
7. Rest the pan on a rack for 15 minutes, run the cake out onto a plate by inverting it, lift the pan away, and let the cake cool to room temperature before slicing.

Cook: 30 minutes · Total: 2 hours

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data