Upside-down cake gets warmed up for autumn with the addition of pumpkin, molasses, and a mix of spices. To peel the pineapple, use a large serrated knife to cut through the tough skin with ease. Using round cookie cutters of different sizes to cut the pineapple pieces is a clever twist that adds a modern look. 10 servings
ToppingNonstick vegetable oil spray
⅔ cup (packed) golden brown sugar
½ cup (1 stick) unsalted butter
2 tablespoons frozen pineapple juice concentrate, thawed
1 teaspoon mild-flavored (light) molasses
1 ripe pineapple, peeled
Cake
2 cups unbleached all purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1¼ teaspoons ground cinnamon
¾ teaspoon ground ginger
½ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
½ cup mild-flavored (light) molasses
½ cup canned pure pumpkin
½ cup boiling water
Whipped cream
TOPPING: Preheat oven to 350°F. Spray 9×9×2-inch metal baking pan with nonstick spray. Combine sugar, butter, pineapple juice concentrate, and molasses in heavy small saucepan. Bring to boil over medium heat, whisking until sugar dissolves and syrup is smooth; boil 1 minute. Pour evenly into prepared pan.
Cut off one ⅓-inch-thick round from pineapple; cut out core. Place round in syrup in pan. Stand pineapple on end. Cut lengthwise into ⅓-inch-thick slices. Using 3 round cutters of different sizes, cut out rounds from pineapple slices, avoiding core. Arrange rounds close together in single layer in free-form design in syrup.
CAKE: Whisk flour, baking soda, baking powder, cinnamon, ginger, and salt in medium bowl. Beat butter in large bowl until fluffy. Add sugar and beat to blend. Beat in eggs 1 at a time. Beat in molasses, then pumpkin. Beat in dry ingredients just until blended, occasionally scraping down sides of bowl. Beat in ½ cup boiling water. Pour batter evenly into pan.
Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake in pan 45 minutes. Place platter over pan. Using oven mitts or pot holders as aid, firmly grasp pan and platter together and turn over. Let stand 5 minutes, then gently lift pan off cake. Serve cake warm or at room temperature with whipped cream.Market Tip: PineappleWhen selecting a pineapple, look for one that feels heavy for its size—a good sign that it will be juicy—and has a fragrant smell, a hint that it will be flavorful. Then tug at one of the inner leaves; it will release easily if the pineapple is ripe.
A touch of honey in the brown sugar mixture, fresh peaches instead of canned pineapple, and a bit of yogurt in place of some of the butter update the classic cake. When removed from the heat, the honey mixture will begin to harden quickly, so be ready to pour it into the cake pan immediately. As the cake bakes, the honey mixture melts into the peaches and into the bottom of the cake, creating a luscious topping. 6 servings
6 tablespoons (¾ stick) unsalted butter, room temperature, divided
¼ cup honey
¼ cup (packed) golden brown sugar
1¼ cups unbleached all purpose flour
1½ teaspoons ground cardamom
½ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar
1 large egg
½ cup plain whole-milk yogurt
3 small or 2 medium ripe peaches (about 1 pound total), pitted, thinly slicedHoney-Sweetened Whipped Cream (see recipe)
Position rack in center of oven and preheat to 350°F. Generously butter 9-inch-diameter cake pan with 2-inch-high sides. Melt 2 tablespoons butter in heavy small saucepan over medium-high heat. Stir in honey and brown sugar. Boil until mixture darkens slightly, stirring often, about 2 minutes. Immediately pour honey mixture into prepared pan to coat bottom completely. Let stand while preparing batter.
Whisk flour, cardamom, cinnamon, baking soda, and salt in medium bowl to blend. Using electric mixer, beat sugar and remaining 4 tablespoons butter in large bowl until fluffy. Beat in egg. Mix in half of flour mixture, then all of yogurt. Add remaining flour mixture and mix just until blended.
Arrange sliced peaches decoratively over honey mixture (it will be firm), covering completely. Drop batter by spoonfuls evenly over peaches and gently spread batter over peaches to cover completely. Bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 40 minutes. Cool cake in pan on rack 5 minutes. Run small knife around pan sides to loosen cake. Place platter over pan. Using oven mitts or pot holders as aid, firmly grasp pan and platter together, then turn over. Gently lift off pan. Serve warm or at room temperature with Honey-Sweetened Whipped Cream.
Using honey to sweeten the cream adds a subtle nuance; a bit of yogurt creates a perfect balance of sweet, creamy, and tangy flavors. Makes about 1¾ cups
¾ cup chilled heavy whipping cream
3 tablespoons honey
¼ cup plain whole-milk yogurt
Using electric mixer, beat cream and honey in large bowl until soft peaks form. Fold in yogurt.
DO AHEAD: Can be made 8 hours ahead. Cover and refrigerate.
Buttermilk helps make this cake tender, and brown sugar gives it a roasty, old-fashioned sweetness. 12 servings
Cake
2 cups cake flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon salt
1 15-ounce can pear halves in light syrup, well drained
¾ cup blanched slivered almonds
¾ cup buttermilk
¾ cup sugar
½ cup (packed) golden brown sugar
½ cup (1 stick) unsalted butter, room temperature
2 large eggs
1 teaspoon vanilla extract
¾ teaspoon almond extract
Frosting
¾ cup (packed) dark brown sugar
½ cup heavy whipping cream
1 tablespoon light corn syrup
½ cup (1 stick) unsalted butter, room temperature
1 cup powdered sugar, sifted
1 teaspoon vanilla extract
Toasted sliced almondsAdditional powdered sugar
CAKE: Preheat oven to 350°F. Butter 9×9×2-inch metal baking pan. Line pan with waxed paper; butter paper. Sift flour, baking powder, baking soda, and salt into large bowl.