Jamaican pineapple upside-down cake (Susan Sampson, 2/25/09, Toronto Star)

1/4 cup unsalted butter

1/2 cup packed dark brown sugar

14 oz [...] can pineapple slices

1/2 cup pecan halves

1-1/3 cups all-purpose flour

3/4 cup granulated sugar

2 tsp baking powder

1/2 tsp salt

3/4 cup whole milk

1/4 cup vegetable oil

1 large egg

Finely grated zest of 1 lime

1 tbsp lime juice

1 tsp vanilla extract

DIRECTIONS

Melt butter in 10-inch, cast-iron skillet on medium heat. Remove from burner. Sprinkle in brown sugar evenly. Arrange pineapple slices in pan. (I used 7 of the 8 rings in the can.) Arrange pecans over top, especially in spaces around pineapple rings.

In large bowl, whisk together flour, granulated sugar, baking powder and salt. Add milk and oil. Beat with electric mixer on medium speed 1 minute. Scrape bowl. Add egg, zest, juice and vanilla. Beat just until well combined.

Pour batter evenly over pineapple in pan. Bake in preheated 350F oven until tester inserted into centre of cake comes out clean and top of cake is golden, 25 to 30 minutes. Let sit 5 minutes. Carefully invert onto circular platter. Eat warm or at room temperature.