This recipe for pineapple upside-down cake swaps out canned fruit for fresh pineapple and eschews cake mix in favor of a homemade vanilla-buttermilk crumb.
04In a large bowl, beat together remaining stick butter, granulated sugar, and vanilla with an electric mixer at medium speed until light and fluffy, about 2 minutes, then add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour mixture alternately with buttermilk in batches, beginning and ending with flour and mixing just until batter is smooth.
05Spread batter evenly over pineapple and bake until a toothpick or cake tester inserted in center of cake comes out clean, 40 to 45 minutes. Cool 15 minutes in pan on a rack, then invert cake onto a plate and remove pan. Cool to room temperature.
Editor’s note: This recipe was first printed in the April 2007 issue of ‘Gourmet.’ Head this way for more of our favorite cakes →