Grilled Spicy Upside-Down Pineapple Lime Cake
Ingredients
Topping:
1 pineapple
1/2 cup unsalted butter 115 g or 1 stick
1/2 cup golden brown sugar 110 g
1/2 teaspoon kosher salt
2 teaspoon Korean red pepper flakes gochugaru
Cake:
3/4 cup unsalted butter at room temperature 170 g or 1 1/2 sticks
2 cups granulated white sugar 400 g
1 teaspoon baking soda
1 teaspoon kosher salt
Zest from 4 medium limes
4 large eggs
2 large egg yolks
1 1/2 cups Greek style yogurt 325 g
1/2 cup lime juice about 4 medium limes
3 cups all-purpose flour 420 g
Directions
Fire up a grill. Trim off the top and bottom of the pineapple, then peel the pineapple with a sharp knife. Cut the pineapple into 1/2-inch slices. Using a small round cutter, remove the center core from each ring. Once the grill is hot, place the pineapple rings on the grill directly and cook anywhere from 1 to 3 minutes or until grill marks form. Rotate 90º to and cook an additional 1 to 3 minutes to make more grill marks. Flip and repeat on the other side of the rings. Remove from grill and let cool. Pineapple rings can be grilled ahead of time and stored in an airtight container for up to 2 days in the refrigerator.
Preheat an oven to 350°F. In a 12-inch cast iron skillet cook the butter, sugar and salt, stirring constantly, until the sugar dissolves and the entire mixture is bubbling thickly. Remove from heat.
Sprinkle 1 teaspoon of the Korean red pepper flakes over the caramel. Arrange the pineapple rings on top of the caramel, cutting apart rings to fit them in between the whole rings. You may not use the entire pineapple, reserve the leftovers for another use or just eat them. Sprinkle the remaining pepper flakes over the pineapple.
arrange pineapples in pan on the caramel.
Make the cake by placing the butter, sugar, baking soda, salt and lime zest in the bowl of a stand mixer fitted with a paddle attachment. Cream together until a paste forms and clings to the side of the bowl. Add the eggs, one at a time, beating between additions until incorporated before adding the next egg. Repeat the process with the egg yolks.
Stir the yogurt and the lime juice together then add it to the batter. Mix to incorporate, then add the flour and stir until the flour is absorbed.
Pour the batter over the pineapple and then carefully spread it to the edges of the pan evenly. Place in the oven and bake 60 to 70 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
Pour into pan, then spread carefully over the pineapple.
Once the cake is done, let the cake cool for about 10 minutes in the pan, then place a large serving plate upside down on the pan. In one fluid motion, flip the pan over and then remove it from plate, leaving the cake upside down on the plate, with the pineapples on top. If any pineapple stuck to the pan, just carefully pick it up with a fork and place it back on the cake.
Let the cake cool slightly and serve warm or at room temperature.
