Pineapple Upside-Down Cornmeal Cake
My maternal grandmother made an incredible Southern pineapple upside-down cake. The cake was less sweet than the traditional old-fashioned version, and the recipe included stone-ground cornmeal, which gave the cake an unusual and unique texture (closer to a sweet cornbread or sweet polenta than to a traditional cake). Her cake was one of my father's favorite desserts (he was never a big fan of sweets), and my mother would make it for him often. Once both my mother and grandmother had passed away, the recipe was lost. We could not find a written copy of it anywhere. This recipe is adapted from a recipe belonging to my favorite Food Network culinary personality, Alton Brown. Alton's cake is the closest I've found to my grandmother's recipe. I believe the only differences are that my grandmother added a little of the canned pineapple juice to the cake batter and she sometimes (but not always) added some dark rum or brandy to both the pineapple glaze as well as the cake batter. She would also occasionally lightly drizzle the finished cake with some additional dark rum or brandy. This homey cake is very simple to make, is very tasty with lots of wonderful flavor, and has a very interesting crunchy texture which I enjoy immensely.
My maternal grandmother made an incredible Southern pineapple upside-down cake. The cake was less sweet than the traditional old-fashioned version, and the recipe included stone-ground cornmeal, which gave the cake an unusual and unique texture (closer to a sweet cornbread or sweet polenta than to a traditional cake). Her cake was one of my father's favorite desserts (he was never a big fan of sweets), and my mother would make it for him often. Once both my mother and grandmother had passed away, the recipe was lost. We could not find a written copy of it anywhere. This recipe is adapted from a recipe belonging to my favorite Food Network culinary personality, Alton Brown. Alton's cake is the closest I've found to my grandmother's recipe. I believe the only differences are that my grandmother added a little of the canned pineapple juice to the cake batter and she sometimes (but not always) added some dark rum or brandy to both the pineapple glaze as well as the cake batter. She would also occasionally lightly drizzle the finished cake with some additional dark rum or brandy. This homey cake is very simple to make, is very tasty with lots of wonderful flavor, and has a very interesting crunchy texture which I enjoy immensely.
- 1/2 teaspoon salt
- 3 large eggs
- 2 teaspoons baking powder
- 1/2 cup canola oil
- 3/4 cup whole milk
- 1 cup coarse stone-ground cornmeal (for less grittiness use a medium or fine grind)
- 4 ounces unsalted butter at room temperature
- 8 ounces dark brown sugar (approximately 1 cup)
- 6 slices pineapple (up to 7 slices), in heavy syrup
- 6 maraschino cherries (up to 7 cherries)
- 1/3 cup pecans chopped
- 3 tablespoons canned pineapple juice
- 4 3/4 ounces all-purpose flour (approximately 1 cup)
- 5 3/4 ounces sugar (approximately 3/4 cup)
- Carbohydrate 136.80361875 g
- Cholesterol 569.645833333333 mg
- Fat 52.6310708333333 g
- Fiber 6.54035840129625 g
- Protein 23.0423777777778 g
- Saturated Fat 15.72237625 g
- Serving Size 1 1 Serving (481g)
- Sodium 327.328916666667 mg
- Sugar 130.263260348704 g
- Trans Fat 4.5470275 g
- Calories 1083 calories
Step-by-step
- Adjust oven rack to lower-middle position and heat oven to 350 degrees F.
- In a microwave-safe bowl (or in a saucepan on medium-low heat), bring the milk to a boil. Remove the milk from the microwave (or turn off heat under saucepan). Slowly stir in the cornmeal with a whisk to avoid lumps. Set aside and let soak at room temperature for 30 minutes.
- Spread the pecans on a baking sheet and toast in the 350-degree F oven, shaking the pan occasionally, until lightly golden, about 15 to 20 minutes. Set aside to cool.
- For the topping: Using an ovenproof 10-inch heavy skillet (preferably well-seasoned cast-iron) over medium heat, melt butter until foam subsides. Add the brown sugar to the melted butter and stir until the sugar dissolves, about 5 minutes. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan. Arrange the other 5-6 slices (depending on their size) around the center slice in a circle. Place the cherries in the centers of the pineapple slices and sprinkle the toasted nuts evenly over the fruit. Drizzle pineapple juice over top.
- For the cake: Sift the flour, baking powder, and salt into a medium mixing bowl, whisking to combine. In a separate mixing bowl, whisk the eggs. Add the sugar to the eggs, whisking to combine. Add the canola oil and whisk to combine. Add the cornmeal and milk mixture to the egg mixture, whisking to combine. Add this to the flour mixture and stir just until combined. Pour the batter over the fruit in the skillet. Using a spatula, spread the batter evenly over the fruit, building up the outside edges and leaving a shallower center so the cake will be level when baked.
- Place the skillet on the lower-middle rack of the 350-degree oven and bake until the cake is golden brown and a toothpick inserted into the center of the cake comes out clean, about 40 to 45 minutes. Remove from oven and let cool for 30 minutes in the skillet.
- Place an inverted serving platter over the skillet. Carefully invert the skillet and platter together. Reposition the fruit if necessary. Cut into pieces and serve as is, with sweetened whipped cream, or top each piece of warm cake with vanilla ice cream. Good hot, warm, or at room temperature.
A Slice of Heaven: My Grandmother's Pineapple Upside-Down Cornmeal Cake
The aroma of warm cornbread, the sweetness of caramelized pineapple, the tang of maraschino cherries – these are the flavors that transport me back to my grandmother’s kitchen. Her pineapple upside-down cornmeal cake wasn't your average dessert; it was a culinary masterpiece, a unique blend of textures and tastes that defied easy categorization. It was less sweet than most pineapple upside-down cakes, possessing a subtle sweetness that allowed the other flavors to truly shine. The stone-ground cornmeal added a delightful crunch, a textural element that set it apart from any other cake I'd ever tasted. It was more akin to a sophisticated sweet cornbread, offering a hearty and satisfying alternative to the usual fluffy cake.
My father, a man who generally avoided sweets, adored this cake. It was a special treat, made for birthdays, holidays, or simply because my mother knew it would bring a smile to his face. Sadly, after both my mother and grandmother passed, the recipe was lost. No written copy survived; the recipe existed only in the heart and hands of those dear women. The search for a replacement was fruitless until I stumbled upon a recipe by Alton Brown. His rendition, while not an exact match, came incredibly close to capturing the essence of my grandmother's creation.
Alton Brown's recipe provided a strong foundation. However, I believe my grandmother added a subtle touch of canned pineapple juice to the batter, imparting extra moisture and a more pronounced pineapple flavor. Occasionally, she’d add a splash of dark rum or brandy to both the batter and the pineapple glaze, creating a complex depth of flavor. A final drizzle of rum or brandy over the finished cake was another occasional flourish.
The Magic of Cornmeal: The use of stone-ground cornmeal is key to this cake's unique texture. It adds a delightful grittiness that contrasts beautifully with the tender cake and the juicy pineapple. If you can't find stone-ground cornmeal, a medium or fine grind will still produce a delicious cake, just with a slightly smoother texture.
Building the Foundation: The process of making this cake is quite straightforward, even if the end result is anything but ordinary. Begin by preparing the topping, creating a bed of caramelized brown sugar and butter. The perfectly arranged pineapple slices, nestled in the rich, sweet glaze, provide a tantalizing visual appeal and promise of deliciousness. The maraschino cherries add a pop of color and a slightly tart counterpoint to the sweet flavors.
The Cake Itself: The cake batter is relatively simple, combining the cornmeal mixture with eggs, oil, sugar, and flour. The addition of milk to the cornmeal makes the batter especially moist. The key is to avoid overmixing, ensuring a tender crumb. Spreading the batter evenly over the fruit topping is crucial for both appearance and even baking.
Baking to Perfection: The baking process is standard for most cakes; keep an eye on it and use a toothpick to test for doneness. Once baked, the cake needs time to cool before inverting. The moment of truth – inverting the cake – is always thrilling. The sight of the golden-brown cake, adorned with caramelized pineapple and cherries, is a reward in itself.
Serving Suggestions: While this cake is delightful on its own, a dollop of sweetened whipped cream or a scoop of vanilla ice cream elevates it to another level. It's equally enjoyable warm, at room temperature, or even slightly chilled.
More than a Recipe: This cake is more than just a collection of ingredients and instructions; it’s a memory, a connection to my family's past, and a testament to the enduring power of simple, delicious food. Each bite evokes a flood of cherished memories, a reminder of the love and warmth shared in my grandmother’s kitchen.
Variations: Feel free to experiment with different types of nuts or even add a sprinkle of cinnamon to the batter for a warm spice note. A touch of rum or brandy, as my grandmother often did, can also add a sophisticated flair. The possibilities are endless!
Conclusion: This Pineapple Upside-Down Cornmeal Cake is a celebration of simple ingredients transformed into something extraordinary. It’s a cake that brings people together, sparking conversations and creating lasting memories. So, gather your ingredients, embrace the process, and prepare to be transported back to a time when food was more than just nourishment – it was love.
