Pineapple Upside-Down Cake in a Skillet

Ingredients

• 57 gButter
• 420 gSugar
• 75 gPecan
• 340 gPineapple
• 75 mlPineapple juice
• 3 pcsEgg
• 120 gFlour
• 5 gBaking powder
• 2.5 gSalt
• 8 pcsCherry

Instructions

1. 1

   Prepare and preheat

   • Preheat oven to 180 °C (350 °F).
   • Keep a 23 cm (9-inch) cast-iron skillet ready.
2. 2

   Make the caramel topping in the skillet

   • Melt the butter in the skillet.
   • Stir in the brown sugar and pecans until well combined; turn off the heat (do not cook further).
   • Arrange 8 pineapple slices in a single layer over the sugar mixture. Set skillet aside.
3. 3

   Mix dry ingredients

   • Combine flour, baking powder and salt in a bowl; set aside.
4. 4

   Make the yolk batter

   • Whip the egg yolks until thick and lemon colored.
   • Gradually add the sugar while beating. Stir in the flour mixture and the reserved pineapple juice.
5. 5

   Fold in egg whites

   • Whip egg whites to stiff peaks.
   • Fold whites into the batter and spread evenly over the pineapple slices.
6. 6

   Bake and serve

   • Bake 40–45 minutes at 180 °C (350 °F).
   • Cool in skillet 30 minutes, invert onto a plate and place a maraschino cherry in each pineapple ring.