Pineapple Upside Down Cake


2 large egg yolks
¾ cup sugar
½ teaspoon salt
½ teaspoon vanilla extract
¼ teaspoon almond extract
1/3 cup boiling water
1 ¼ cups cake flour, sifted
1 ¼ teaspoons baking powder
4 tablespoons butter
½ cup dark brown sugar
¼ teaspoon cinnamon
1 – 8 oz. can pineapple chunks


Beat egg yolks at medium speed until thick and lemon colored, about 2 minutes. Reduce speed to low and gradually add sugar and salt. Add extracts. Beat at medium speed for 1 minute.

With mixer on lowest speed, slowly add boiling water, being careful not to let water splash out. Turn off mixer. Add flour and baking powder. Stir by hand until smooth.

In 8-inch cast-iron skillet (must be ovenproof – all cast-iron, no wooden handle), melt butter with brown sugar and cinnamon over medium heat. Cook, stirring, until sugar is melted, about 1 minute.

Remove pan from heat. Arrange pineapple chunks in a single layer over sugar mixture. Pour cake batter over pineapple.

Place skillet on a rimmed baking sheet.

Bake at 350 degrees about 35 minutes or until cake springs back lightly when touched.

Let cake cool for 6 minutes. Invert cake onto a serving platter. Let cool completely.