Peppered Pineapple Upside-Down Cake
This gooey, peppery pound cake topped with caramelized pineapple has a hint of the tropics.
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Cooking tools:
- Hand mixer
- Pepper mill
- Cake pan
- Oven
- Stove
- Skillet
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Cooling rack
- Cake tester
- Serving platter
Ingredients
- 16 tbsp. unsalted butter, softened, plus more for greasing
- 1 cup packed dark brown sugar
- 1⁄2 cup roughly chopped pecans, toasted
- 3 tbsp. dried cherries
- 8 canned sliced pineapple rings
- 1 1⁄2 cups cake flour
- 2 1⁄2 tsp. freshly ground black pepper
- 1⁄2 tsp. baking powder
- 1⁄2 tsp. baking soda
- 1⁄2 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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