best served warm, it tastes great with vanilla ice cream along side it or thick crème fraîche to complement its sweetness. you can also serve it with a thick mediterranean style yogourt or whipped cream. plain is good too. but why? :0
pineapple pecan upside-down cake
3 tbsp butter, melted
1/2 c packed brown sugar
1 can pineapple rings, drained
1/4 c butter, softened
1/2 c white sugar
1/2 c buttermilk
1/2 c AP flour
1/2 c cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 tsp vanilla
preheat oven to 375 F
in an 8 inch pan square or round, spread the melted butter. place the brown sugar on top and spread evenly. pack down. place as many pineapple rings as will fit. in between the pineapple rings and in the middles of them, place pecans. set this aside. i cut up an extra pineapple to put in but you can add more pecans instead. it's a tight fit.
in a bowl, mix together the two flours, the baking powder and soda and salt. mix well. in another bowl, cream the butter and sugar well and then add the egg. mix again and add the buttermilk. then add the flour mix and beat til incorporated.
put this on top of the pineapple mixture and bake for about 35 minutes, until golden brown on top and a toothpick shows it is cooked.
remove from oven and let sit for about 3 minutes. take a cake stand or plate big enough and put it on top of the cake pan. carefully flip it over quickly and wait for it to fall against the plate or stand.
enjoy while warm. serve with whipped cream or crème fraîche. this cake, unlike some other versions of it, is still actually extremely good the next day if well wrapped.
note: this can be made parve with soy milk curdled with 1 tbsp lemon juice or vinegar [to substitute for buttermilk] & margarine.