Recipe: Pineapple Upside-Down Cake (Cindy Pawlcyn, Fog City Diner)

I have found the recipe for a large Pineapple Upside-Down Cake by Cindy Pawlcyn, in the restaurant the cakes are individual.

PINEAPPLE UPSIDE-DOWN CAKE

"Restaurateur and cookbook author Cindy Pawlcyn was thrilled when the staff from Williams-Sonoma called, asking her to make Pineapple Upside-Down Cake for company founder Chuck Williams's eightieth birthday. This cake, an old American favorite, is a good birthday treat for anyone, like Chuck, who loves good home cooking."

FOR THE TOPPING:
1 small ripe pineapple (3 1/2 to 4 pounds)
6 tablespoons unsalted butter
1 cup firmly packed dark brown sugar
1 cup pitted fresh or brandied cherries, halved, or pecan halves

FOR THE BATTER:
3 3/4 cups sifted cake flour
2 teaspoons baking powder
1 1/2 teaspoons salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 1/2 cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
1 1/2 cups milk
1/3 cup dark rum

Sweetened whipped cream or ice cream (for serving)

Place an oven rack in the upper third of the oven. Preheat the oven to 350 F.

TO MAKE THE TOPPING:
Slice off the top and bottom of the pineapple so you have a stable base. Place the pineapple on end and use a large knife to cut down the side, removing the skin. Use a paring knife to cut out the "eyes." Cut the pineapple lengthwise into 4 wedges and cut out the core. Cut the wedges into 3/8-inch-thick slices and set aside.

In a 12-inch cast-iron skillet, melt the butter over medium heat, then sprinkle in the brown sugar. Cook just until the mixture begins to bubble, then remove from heat. The mixture will continue to cook, so take care not to overcook it. Arrange the pineapple slices in tightly spaced concentric circles in the pan. Tuck the cherries or pecans into the spaces between the pineapple slices. Set aside.

TO MAKE THE BATTER:
Sift the flour, baking powder and salt together onto a sheet of waxed paper.

In a large bowl, using a wooden spoon, or in a heavy-duty mixer fitted with a paddle attachment, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time. Beat in the vanilla.

Combine the milk and rum in a large measuring cup. Add the dry ingredients and milk mixture alternately in small increments, starting and ending with the dry ingredients. Stir or mix on low speed until blended. If using a mixer, remove the paddle and scrape down the paddle and sides of the bowl with a rubber spatula and stir to blend the batter evenly.

Pour the batter over the fruit in the pan. Smooth the top with a rubber spatula. The pan will be quite full and some of the liquid may peek out at the edges.

Place the pan on the upper rack, and place a baking sheet lined with parchment paper on a lower rack to catch any drips. Bake for 50 to 60 minutes, or until the cake is springy to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for about 3 minutes, then invert onto a large cake plate. Use a spatula to remove any caramel or fruit in the pan.

Serve warm, with whipped cream or ice cream.

VARIATIONS:
Replace the pineapple with 5 or 6 large plums or apricots, pitted and quartered, or 3 to 4 large peaches or pears, pitted or cored and quartered. Replace the cherries with whole blanched almonds.

RECIPE NOTE:
Chuck Williams: "For my eightieth birthday, a dinner was held in the Bay Cafe area of Williams-Sonoma for some of my old friends and coworkers. I was only told there was to be a dinner, but no details were revealed. So I was completely surprised when dessert was served. My birthday cake was pineapple upside-down cake baked by Cindy Pawlcyn at the Fog City Diner, one of my favorite restaurants. Pineapple upside-down cake being my all-time favorite cake from my childhood, I was pleased to find it at the Fog City Diner soon after it opened many years ago. It was one of their special desserts and not always on the menu. Some of my coworkers knew of my affection for the cake, so they called Cindy and asked if the restaurant could supply the cakes. The result was that Cindy baked fifteen or more pineapple upside-down cakes on my birthday and delivered them warm for the birthday dinner. Yes, they were delicious and certainly a very special part of my birthday."

Serves 12 generously
Source: Birthday Cakes: Recipes and Memories from Celebrated Bakers by Kathryn Kleinman