Photo: Victor Protasio“Peppercorns add a special tingly heat that brings pineapple to the next level,” says the chef, who will be making this cake at the2018 Food & Wine Classicin Aspen (June 15-17).Alex Guarnaschelli’s Pineapple Upside-Down Cake½ cup (4 oz.) unsalted butter, softened and divided1 large pineapple, peeled, cored and cut into 7 (¾-in.-thick) rings¾ cup packed dark brown sugar2 large eggs, lightly beaten½ cup whole buttermilk1 tsp. vanilla extract1 cup all-purpose flour¼ tsp. baking powder¼ tsp. baking soda1 tsp. kosher salt1¾ cups granulated sugar, divided¼ cup cold water2 Tbsp. fresh lime juice2 Tbsp. light corn syrup2 tsp. pink peppercorns (optional)1. Preheat oven to 350°. Heat a 10-inch cast-iron skillet over medium heat. Add 2 tablespoons butter, and cook until melted. Place pineapple in a single layer in skillet; sprinkle with brown sugar. Cook over medium heat until pineapple is slightly brown, 2 to 3 minutes. Turn slices over; remove from heat.2. Beat eggs, buttermilk, vanilla and 6 tablespoons butter in a medium-size bowl with an electric mixer on high speed until smooth, 1 minute. With mixer running on low, gradually add flour, baking powder, baking soda, salt and ¾ cup granulated sugar, and beat until smooth. (The batter will be fairly stiff.) Pour batter over pineapple, spreading to edges of skillet.3. Bake in center of oven until a toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Cool 10 minutes, before inverting cake onto a parchment-paper-lined rimmed baking sheet.4. Stir together water, lime juice, corn syrup and 1 cup granulated sugar in a medium-size stainless-steel saucepan. Stir in peppercorns, if using, and bring to a gentle simmer over medium-high. Cook, stirring occasionally, until sugar mixture just turns light amber in color, 8 to 10 minutes. Pour caramel over warm cake.Serves:6 to 8Active time:20 minutesTotal time:50 minutes

Photo: Victor Protasio

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“Peppercorns add a special tingly heat that brings pineapple to the next level,” says the chef, who will be making this cake at the2018 Food & Wine Classicin Aspen (June 15-17).Alex Guarnaschelli’s Pineapple Upside-Down Cake½ cup (4 oz.) unsalted butter, softened and divided1 large pineapple, peeled, cored and cut into 7 (¾-in.-thick) rings¾ cup packed dark brown sugar2 large eggs, lightly beaten½ cup whole buttermilk1 tsp. vanilla extract1 cup all-purpose flour¼ tsp. baking powder¼ tsp. baking soda1 tsp. kosher salt1¾ cups granulated sugar, divided¼ cup cold water2 Tbsp. fresh lime juice2 Tbsp. light corn syrup2 tsp. pink peppercorns (optional)1. Preheat oven to 350°. Heat a 10-inch cast-iron skillet over medium heat. Add 2 tablespoons butter, and cook until melted. Place pineapple in a single layer in skillet; sprinkle with brown sugar. Cook over medium heat until pineapple is slightly brown, 2 to 3 minutes. Turn slices over; remove from heat.2. Beat eggs, buttermilk, vanilla and 6 tablespoons butter in a medium-size bowl with an electric mixer on high speed until smooth, 1 minute. With mixer running on low, gradually add flour, baking powder, baking soda, salt and ¾ cup granulated sugar, and beat until smooth. (The batter will be fairly stiff.) Pour batter over pineapple, spreading to edges of skillet.3. Bake in center of oven until a toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Cool 10 minutes, before inverting cake onto a parchment-paper-lined rimmed baking sheet.4. Stir together water, lime juice, corn syrup and 1 cup granulated sugar in a medium-size stainless-steel saucepan. Stir in peppercorns, if using, and bring to a gentle simmer over medium-high. Cook, stirring occasionally, until sugar mixture just turns light amber in color, 8 to 10 minutes. Pour caramel over warm cake.Serves:6 to 8Active time:20 minutesTotal time:50 minutes

“Peppercorns add a special tingly heat that brings pineapple to the next level,” says the chef, who will be making this cake at the2018 Food & Wine Classicin Aspen (June 15-17).

Alex Guarnaschelli’s Pineapple Upside-Down Cake

½ cup (4 oz.) unsalted butter, softened and divided1 large pineapple, peeled, cored and cut into 7 (¾-in.-thick) rings¾ cup packed dark brown sugar2 large eggs, lightly beaten½ cup whole buttermilk1 tsp. vanilla extract1 cup all-purpose flour¼ tsp. baking powder¼ tsp. baking soda1 tsp. kosher salt1¾ cups granulated sugar, divided¼ cup cold water2 Tbsp. fresh lime juice2 Tbsp. light corn syrup2 tsp. pink peppercorns (optional)

  1. Preheat oven to 350°. Heat a 10-inch cast-iron skillet over medium heat. Add 2 tablespoons butter, and cook until melted. Place pineapple in a single layer in skillet; sprinkle with brown sugar. Cook over medium heat until pineapple is slightly brown, 2 to 3 minutes. Turn slices over; remove from heat.

  2. Beat eggs, buttermilk, vanilla and 6 tablespoons butter in a medium-size bowl with an electric mixer on high speed until smooth, 1 minute. With mixer running on low, gradually add flour, baking powder, baking soda, salt and ¾ cup granulated sugar, and beat until smooth. (The batter will be fairly stiff.) Pour batter over pineapple, spreading to edges of skillet.

  3. Bake in center of oven until a toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Cool 10 minutes, before inverting cake onto a parchment-paper-lined rimmed baking sheet.

  4. Stir together water, lime juice, corn syrup and 1 cup granulated sugar in a medium-size stainless-steel saucepan. Stir in peppercorns, if using, and bring to a gentle simmer over medium-high. Cook, stirring occasionally, until sugar mixture just turns light amber in color, 8 to 10 minutes. Pour caramel over warm cake.

Serves:6 to 8

Active time:20 minutes

Total time:50 minutes

source: people.com