Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Yield: One 9-inch cake, serving 8 to 10
Ingredients: 1 , medium fresh pineapple (about 4 pounds), prepared according to illustrations below (about 4 cups prepared fruit); 1 cup firmly packed, light brown sugar (7 ounces/198 grams); 3 tablespoons, unsalted butter; 1/2 teaspoon, vanilla extract; 1 1/2 cups, unbleached all-purpose flour (7 1/2 ounces/213 grams); 1 1/2 teaspoons, baking powder; 1/2 teaspoon, table salt; 8 tablespoons, unsalted butter (1 stick), softened but still cool; 3/4 cup, granulated sugar (5 1/4 ounces/149 grams); 1 teaspoon, vanilla extract; 2 , large eggs at room temperature; 1 , egg white at room temperature; 1/3 cup, whole milk at room temperature

Desserts or Baked Goods
Fruit
Cakes
Fruit Desserts

Appears in Cook's Illustrated September/October 2004

This simple skillet dessert deserves better than bland flavors and soggy cake.

SERVES One 9-inch cake, serving 8 to 10

TIME 2 hours, plus 2 hours cooling

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