Look for ginger preserves in the international foods section of your local grocery store. Can’t find it? Substitute it with pineapple preserves.
Pineapple, Ginger, and Cherry Upside-Down Cake
Serves: 1 (10-inch) cake
- 1 cup ginger preserves
- 1½ cups sugar, divided
- 1 (20-ounce) can pineapple rings in juice, drained and halved
- ¾ cup chopped walnuts
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup whole buttermilk
- 1 cup chopped maraschino cherries, well drained
- Preheat oven to 350°. Lightly spray a 10-inch cast-iron skillet with cooking spray.
- In a small bowl, combine ginger preserves and ½ cup sugar; spread preserves mixture in an even layer in prepared skillet. Arrange pineapple halves in a circle on top of preserves mixture, overlapping slightly. Sprinkle with walnuts; set aside.
- In a large bowl, beat butter and remaining 1 cup sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Spread batter over pineapple. Sprinkle with cherries.
- Bake until a wooden pick inserted in center comes out clean, 35 to 40 minutes. Let cool in skillet for 10 minutes. Loosen edges of cake from skillet, and invert onto a serving platter.