This is my favorite recipe for upside-down cake made in a cast iron skillet. It turns out beautifully every time. For a twist, use pears instead of pineapple and throw in some pecans (or walnuts). Mouth-watering!
Upside Down Cake
Fruit of choice (pears or pineapple are both delicious)
1/4 cup butter
2/3 cup packed brown sugar
1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
3/4 cup sugar
1 egg
1 teaspoon vanilla
2/3 cup milk
Melt butter in a 10-inch cast iron skillet and add brown sugar. Mix until the sugar is melted.
Arrange a single layer of sliced, fresh fruit in the skillet with the melted butter/brown sugar mixture. (You can use canned pineapple slices but it's best to use fresh pear slices so that they keep their shape. Apple slices work well, too.) Sprinkle nuts of choice over fruit if desired. Set skillet aside while making your cake batter.
In a separate bowl, mix together your dry ingredients. Set aside.
With an electric mixer, beat together granulated sugar and butter until light and fluffy. Then add egg and vanilla. Mix.
Add about 1/3 of your dry ingredients and 1/3 of your milk to the mixing bowl with the ingredients in the mixer. Mix thoroughly. Add another 1/3 of the milk and 1/3 of the dry ingredients and mix again. Then, add the remaining 1/3 milk and dry ingredients and mix until thoroughly blended. Spoon this mixture into the skillet being careful not to disturb the fruit on the bottom of the pan.
Bake in preheated 350-degree oven until done (approximately 30 minutes). Allow the cake to cool for about 5 minutes. Place a large plate, platter, or pan on top of the skillet and flip to turn the cake upside down for serving.
I promise this cake will be delicious!