Peppered Pineapple Upside-Down Cake | Saveur
This gooey, peppery pound cake topped with caramelized pineapple has a hint of the tropics.
Ingredients
- 16 tbsp. unsalted butter, softened, plus more for greasing
- 1 cup packed dark brown sugar
- <sup>1</sup>⁄<sub>2</sub> cup roughly chopped pecans, toasted
- 3 tbsp. dried cherries
- 8 canned sliced pineapple rings
- 1 <sup>1</sup>⁄<sub>2</sub> cups cake flour
- 2 <sup>1</sup>⁄<sub>2</sub> tsp. freshly ground black pepper
- <sup>1</sup>⁄<sub>2</sub> tsp. baking powder
- <sup>1</sup>⁄<sub>2</sub> tsp. baking soda
- <sup>1</sup>⁄<sub>2</sub> tsp. kosher salt
- 1 cup sugar
- 3 eggs
- 1 cup sour cream
- 3 tbsp. fresh lemon juice
- 1 tsp. vanilla extract
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