Name: Pineapple-Cardamom Upside-Down Cake
Cook time: 30 min
Total time: 1 1/4 hr
Yield: 8 servings
Ingredients: 1/2 medium pineapple, peeled, quartered lengthwise, and cored; 3/4 stick unsalted butter; 3/4 cup packed light brown sugar; 1 1/2 cups all-purpose flour; 2 to 3 teaspoons ground cardamom; 2 teaspoons baking powder; 1/4 teaspoon salt; 3/4 stick unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla; 1 tablespoon dark rum; 1/2 cup unsweetened pineapple juice; 2 tablespoons dark rum for sprinkling over cake; a well-seasoned 10-inch cast-iron skillet

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Pineapple Upside-Down Cake

Thought to have first appeared in the 1920s, pineapple upside-down cake has had such names as pineapple glacé and pineapple skillet cake. This version incorporates cardamom into the batter for a floral complement to the tart, juicy fruit.

Cooks' Note

•Some of the food editors found 3 teaspoons of cardamom to be too much, but others loved the intense flavor.
•Cake may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Recipe notes

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