Pineapple-Sweet Potato Upside-Down Cake

This fragrant, spice-infused cake is the perfect casual dessert to welcome the holiday season! And, it was featured, along with a story written by me, in Southern Cast Iron Magazine!

Yield

6

Author

The Appalachian Tale Jimmy Proffitt

Prep time

15 Min

Cook time

45 Min

Inactive time

20 Min

Total time

1 H & 19 M

Print

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Pineapple-Sweet Potato Upside-Down Cake

This recipe is one I developed last Fall, and this year it was featured in the November/December issue of Southern Cast Iron Magazine! Photo courtesy of Southern Cast Iron

Ingredients

For the topping

• 4 tablespoons salted butter
• ½ cup firmly packed brown sugar
• ¼ cup chopped pecans
• 1 (20 oz.) can pineapple tidbits, drained

For the batter

• 4 tablespoons salted butter
• ¾ cup brown sugar
• 2 large eggs
• 1 cup mashed sweet potato
• ½ cup whole buttermilk
• 1 tablespoon maple syrup
• 1 ½ cups plain flour
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves

Instructions

1. In a microwave-safe measuring cup, microwave butter on high until melted. Continue heating butter on high in 30-second increments, stirring occasionally, until butter is amber-colored and has a nutty aroma, 2 - 3 minutes more. Refrigerate butter until solidified, but spreadable, about 30 minutes.
2. Preheat oven to 350 degrees.
3. In a stand mixer or large bowl, beat softened brown butter. and brown sugar at medium speed until fluffy, 3 - 4 minutes, stopping to scrape sides of the bowl. Add in the eggs, one at a time, beating well after each addition. Beat in sweet potato, buttermilk, and maple syrup until well combined.
4. In a small bowl, sift together the flour, salt, baking powder, cinnamon, salt, nutmeg, and cloves. With the mixer on low speed, gradually beat flour mixture into sweet potato just until combined, stopping to scrape the bowl.
5. For the topping: In a 10-inch cast-iron skillet, melt the butter over medium heat. Sprinkle the brown sugar into the melted butter (do not stir together). Top with the chopped pecans and pineapple (do not stir together). Gently spread the batter over the topping.
6. Bake until a wooden pick inserted into the center of the cake comes out clean,  40 - 45 minutes. Let cool on a wire rack for 10 minutes. Carefully invert the skillet onto a serving plate (do not remove the skillet) and let set for 2-3 minutes for the topping to settle. Remove the skillet and let the cake cool for at least 15 minutes before serving. Store in an air-tight container for up to 3 days.

Nutrition Facts

Calories

497.37

Fat (grams)

18.24

Sat. Fat (grams)

9.06

Carbs (grams)

78.55

Fiber (grams)

2.60

Net carbs

75.95

Sugar (grams)

48.36

Protein (grams)

7.27

Sodium (milligrams)

421.44

Cholesterol (grams)

96.87

The Appalachian Tale

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