Serious Eats: Recipes
Sunday Brunch: Pineapple Upside-Down Cake
Editor's note: Each Saturday morning we bring you a Sunday Brunch recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
This classic cake can easily be served for brunch, alongside a nice plate of scones and a big pot of coffee. Our version of Pineapple Upside Down Cake uses fresh fruit instead of canned, and a Pyrex dish instead of a cast iron skillet (although a cast iron skillet will work brilliantly if you happen to have one in your cupboard). Make sure to remove the cake from the pan while it's still a bit warm, and make sure your platter is larger then you think you need. I find it much easier to un-mold a slightly hot cake onto a slightly larger platter.
About the author: Sydney Oland lives in Boston where she completed her graduate work in Gastronomy and Food Studies in 2009, after a Professional Chef diploma from the Cambridge School of Culinary Arts. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)