Pineapple Upside Down Cake

Pineapple Upside Down Cake, made with fresh pineapple and tepache, a type of pineapple hard cider, is the most delicious dessert you can make in a cast iron skillet! A layer of sweet and juicy pineapple pieces are smothered in a super sweet topping. Then the most moist and flavorful cake cooks on top.

THE RECIPE

INGREDIENTS

Topping:

1/2 large fresh pineapple peeled, cut lengthwise into 8 pieces, and core removed
8 tablespoons 1 stick unsalted butter
1 cup packed light brown sugar
1/4 cup hard pineapple cider can substitute with pineapple juice

Cake:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons 1 stick unsalted butter, softened
1 1/4 cups granulated sugar
2 large eggs
1 egg yolk
1 tablespoon vanilla extract
1 cup hard pineapple cider can substitute with pineapple juice

INSTRUCTIONS

Preheat oven to 350°F.
I recommend making this cake in a well-seasoned 12-inch cast-iron skillet. If you don't have one, you can make the topping in a pot and then transfer it to a 9x13 baking dish.
Cut the pineapple spears into 3/8-inch thick pieces.
To make the topping, melt butter in skillet. Add brown sugar and hard cider and simmer over medium heat, stirring, until the sugar dissolves. This will take about four minutes. Remove from heat. Arrange pineapple on top of sugar mixture in concentric circles, overlapping pieces slightly (see photo).
To make the cake, whisk together flour, baking powder, and salt in a small bowl. Set aside.
Using a stand mixer with the paddle attachment or an electric mixer, beat butter until light and fluffy, then gradually beat in granulated sugar. This may take up to 5 minutes.
Add eggs and yolk, one at a time, beating well after each addition. Beat in vanilla.
Add half of flour mixture and beat on low speed just until blended. Beat in pineapple cider, then add remaining flour mixture, beating just until blended.
Spoon batter over pineapple topping and spread evenly. Bake cake in middle of oven until golden and a tester comes out clean, about 45 minutes. Let cake stand in skillet five minutes.
Set a plate or platter large enough to cover skillet on top and invert cake onto plate (keeping plate and skillet firmly pressed together). Do this as quickly as possible so as to not change the pattern of the pineapples while flipping.
Serve cake just warm or at room temperature.