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Chef John's Pineapple Upside-Down Cake

Reviewed: Oct. 31, 2012
I made this in a 9x13 pan instead of the cast iron. I made 1 1/2 the amounts shown to make enough. I probably could have completely doubled it really. It tasted VERY good. I really love the way the top(which later becomes the bottom) gets a little crispy as it browns, it reminded me of the top of a blueberry muffin. This is my moms favorite cake and I made it for her birthday. She gave it a connoisseur's approval so it has to be pretty decent. Didn't have the cardamom, and maybe I don't know what I'm missing, but it was fine without it.
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