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1
Place an oven rack in position C (second position from the top) and preheat the oven to 350F.
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2
Prepare the Upside-Down Part: Place a cast-iron skillet over medium heat and melt the butter.
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3
Add the dark brown sugar and stir until is dissolves, about 5 minutes.
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4
Remove the skillet from the heat and carefully place 1 pineapple slice in the center of the pan.
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5
Circle the other slices around the center slice.
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6
Put a cherry in the center of each pineapple slice and sprinkle the nuts evenly over the fruit.
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7
Top with the pineapple juice.
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8
Assemble the Dry Goods and the Wet Works via the Muffin Method:
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9
Scale or measure all ingredients.
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10
Pulse all dry goods together in a food processor for 5 seconds.
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11
Whisk together all liquid ingredients, including fat and eggs.
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12
Add the wet stuff to the dry stuff and mix just until batter comes together.
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13
Do NOT mix smooth.
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14
Pour the batter over the fruit in the skillet and bake for 40 minutes, until the temp of the cake reaches 210F, or a toothpick inserted comes out clean.
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15
Put that oven mitt on your hand, remove the skillet from the oven, and allow to cool slightly.
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16
Set a platter on top of the skillet and carefully invert the cake.
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17
Consume mass quantities, and if theres any left, it will keeptightly wrapped at room temperaturefor 5 days.
