Inversion

Over the weekend, at J.'s prompting, I decided to remake Smitten Kitchen's Pineapple Upside-Down Cake.  I made a half recipe before (because we were still using a toaster oven for baking).  It was adorable and pretty, damn delicious.

What makes this recipe so good?  

...fresh pineapple

...and caramel.

I've found that a strainer works pretty well for sifting.

Halfway through, I realized that we were missing a key ingredient and had to enlist the help of our old-timey Norwalk juicer.  

Luckily, I was able to juice the remaining pineapple to get the 1/2 cup that was needed.

Either the skillet was too large or the pineapple slices were too thick.  I don't think that the pineapple is supposed to be visible after the batter is added.

I should have left it alone as a pineapple cake.  

It fell apart at inversion.  My guess is that the delay in getting the batter mixed up and into the skillet with the caramel and pineapple slices was a large factor in the resulting pineapple upside-down flop.  Next time, I'll make sure that I don't have to make pineapple juice on the spot, mid-construction.

The slices weren't quite so adorable this time.  Don't get me wrong though, it was still delicious.