Pineapple Upside-Down Cornmeal Cake

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.5 cup canola oil 
• 8 ounces brown sugar dark
• 4.8 ounces flour all-purpose
• 1 cup coarse ground cornmeal 
• 6  maraschino cherries 
• 0.3 cup pecans toasted chopped
• 6 slices pineapple in heavy syrup canned
• 3 tablespoons juice from pineapple canned
• 0.5 teaspoon salt 
• 5.8 ounces sugar 
• 4 ounces butter unsalted
• 3  eggs whole
• 0.8 cup milk whole

Equipment

• frying pan
• oven
• whisk
• mixing bowl
• microwave

Directions

1. Preheat oven to 350 degrees F.
2. In a microwave-proof dish, bring the milk to a boil.
3. Remove the milk from the microwave and add the cornmeal. Stir and let soak at room temperature for 30 minutes. Set aside.
4. Melt the butter in a 10-inch cast iron skillet over medium heat. Once the butter has melted, add the brown sugar and stir until the sugar dissolves, about 5 minutes.
5. Remove the skillet from the heat and carefully place 1 slice of pineapple in the center of the pan.
6. Place the other 5 slices around the center slice in a circle.
7. Place the cherries in the centers of the pineapple slices and sprinkle the nuts evenly over the fruit.
8. Drizzle pineapple juice over top.
9. Sift the flour, baking powder, and salt into a medium mixing bowl and whisk to combine.
10. In a separate mixing bowl, whisk the eggs.
11. Add the sugar to the eggs and whisk to combine.
12. Add the canola oil and whisk.
13. Add the cornmeal and milk mixture to the egg mixture and whisk to combine.
14. Add this to the flour and stir just until combined.
15. Pour the batter over the fruit in the skillet and bake for 40 to 45 minutes.
16. Remove from oven and let cool for 30 minutes in the skillet. Set a platter on top of the skillet and carefully invert the cake.
17. Serve.