- 14 Pineapple slices or pieces to equal, fresh or canned
- 14 Sweet Cherries
- 4 tablespoons unsalted butter
- 1/2 cup light brown sugar (firmly packed)
- 1/2 cup pecan halves
- 3 large egg yolks
- 1/2 cup of sour cream
- 1 teaspoon vanilla
- 1 1/2 cups sifted cake flour
- 1/4 cup of sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 9 tablespoons unsalted butter – room temperature
- Preheat the oven to 350 degrees F
10 – inch cast iron skillet
Finished size 1 1/2 inches
Drain pineapple and cherries, place on paper towels to remove excess moisture.
In the skillet melt 4 tablespoons of butter and add brown sugar until moistened. Spread evenly on the bottom of the skillet, remove from the heat.
Place one whole pineapple slice in the center of the pan and seven whole slices around it. Place half pieces, side by side, against the sides of the pan. Place the cherries in the center of the pineapple rings, slice in half to put in center of half slices along the walls of the pan. Squeeze pecan halves in the cracks between pineapple and cherries.
Combine egg yolks, 1/4 of the sour cream and the vanilla. Set aside.
Combine dry ingredients and mix on low speed in a separate bowl. Add remaining butter and sour cream. Mix all ingredients until well combined, whip for 1 1/2 minutes until well aerated, scrap down the sides.
Add egg mixture in three separate batches, beating for 20 seconds after each addition. Scrape down the sides. Add batter to top of prepared fruit lined pan. Bake for 40 to 50 minutes or until an inserted toothpick comes out clean from the center. As soon as you remove the pan from the oven, flip out onto your cake plate. It should slide right out. You may need to rearrange misplaced fruit back into its proper place after flipping out.
Serve with whipped cream.
Recipe credit, “The Cake Bible” by Rose Levy Beranbaum