Pineapple Upside-Down Cake

2006-12-04

Pineapple Upside-Down Cake
 
Recipe from Cook's Illustrated, September/October 2004
Notes: The only differences from the recipe were that I used an 8" cake pan and used soy milk instead of cow milk. This cake requires much more effort than opening a tin of canned fruit, but I think it's worth it. The caramelized fresh pineapple is vibrantly tart and sweet. I would cut the fruit into even smaller pieces so it's more easily sliced. The cake is fairly dense though, but I guess it has to be so it doesn't get soggy.

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