Prep 10 mins
Cook 45 mins
This is taken from Alton Brown's show "Good Eats." Very different consistency (because of the cornmeal), and less sweet, but great with coffee.
- 177.44 ml whole milk
- 236.59 ml coarse ground cornmeal
- 113.39 g unsalted butter
- 226.79 g dark brown sugar
- 7 slice canned pineapple slices in syrup
- 7 maraschino cherries
- 78.07 ml chopped pecans, toasted
- 44.37 ml pineapple juice (from can)
- 3 whole eggs
- 134.66 g all-purpose flour
- 9.85 ml baking powder
- 2.46 ml salt
- 163.00 g sugar
- 118.29 ml canola oil
- Preheat oven to 350°F.
- In a microwave-proof dish, bring the milk to a boil.
- Remove the milk from the microwave and add the cornmeal.
- Stir and let soak at room temperature for 30 minutes.
- Set aside.
- Melt the butter in a 10-inch cast iron skillet over medium heat.
- Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes.
- Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan.
- Place the other 5 slices around the center slice in a circle.
- Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit.
- Drizzle pineapple juice over top.
- Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
- In a separate mixing bowl, whisk the eggs.
- Add the sugar to the eggs and whisk to combine.
- Add the canola oil and whisk.
- Add the cornmeal and milk mixture to the egg mixture and whisk to combine.
- Add this to the flour and stir just until combined.
- Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes.
- Remove from oven and let cool for 30 minutes in the skillet.
- Set a platter on top of the skillet and carefully invert the cake.