Pineapple Upside-Down Cake
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Makes: (1) 9" cake

1 20-oz. can sliced pineapple (need 7 slices)

Topping:
3 Tbsp. unsalted butter
3/4 c. packed light or dark brown sugar
19 pecan halves

Cake:
2 large eggs
2 Tbsp. buttermilk
1-1/2 t. vanilla
1 c. all-purpose flour
3/4 c. sugar
3/4 t. baking powder
1/4 t. baking soda
1/4 t. salt
6 Tbsp. unsalted butter, softened
6 Tbsp. buttermilk

This cake is best when baked in a traditional cast-iron skillet, but if you 
do not have one then a non-stick 9" round layer cake pan works very well.
The recipe also works best if all ingredients are at room temperature.

Preheat oven to 350 degrees Fahrenheit.  Drain the pineapple slices and 
place them in a single layer on paper towels to absorb the excess moisture.

To prepare the topping, place the butter in the pan and place it into the 
oven just until the butter has melted.  Tilt the pan to coat all sides with 
the butter -- the extra butter will settle in the bottom of the pan, which
is what will make the cake topping "gooey".  Sprinkle the brown sugar evenly
over the butter in the bottom of the pan.  Place one pineapple ring in the
center of the pan and arrange the remaining six rings around it.  Place a
pecan half in the center of each pineapple ring and in any spaces around 
the pineapple, making sure that the "best" side of each pecan half faces 
down.

To prepare the cake, whisk the eggs, buttermilk, and vanilla together in a 
small bowl with a fork; set aside.  In a large mixing bowl, use an electric 
mixer to mix the flour, sugar, baking powder, baking soda, and salt.  Add 
the softened butter and buttermilk, then beat on low speed just until the 
flour is moistened.  Gradually increase the mixing speed to medium or high 
and beat for exactly 1-1/2 minutes.  The batter will be stiff.  Add 1/3 of
the egg mixture, beat for 20 seconds, scrape the bowl; repeat twice more for
the remaining two portions of egg mixture.

Scrape the batter over the fruit in the pan and spread evenly.  Bake until 
cake tests done, or until a toothpick inserted in the cake comes out clean
(35-40 minutes).  Remove the cake from the oven and tilt in all directions
to detach the cake from the sides of the pan.  Let cool for 2 to 3 minutes,
then unmold the cake by inverting a serving platter on top of the pan and
turning it over quickly.  Make sure to use oven mitts for this as the cake
pan will be hot!  Lift the pan off the top carefully, trying not to disturb
the placement of the topping layer.  If any fruit or nuts are askew use a
fork to place them back in the proper position.  If any brown sugar is left
in the pan, scrape it up and spoon it over the cake immediately while the
cake is still hot.

Serve warm or cool.



Variations:
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As an alternative to pineapple, you may use apricots, peaches, plums, apple (add
some cinnamon to the topping mixture and use walnuts when using apples).

To increase the "gooey-ness" of the topping, increase the butter in the pan to
6 Tablespoons and the brown sugar to 1 cup.  Alternately, you can use an 8" pan
and only increase the butter to 4 Tablespoons.