Pineapple (or Other Fruit) Skillet Upside-Down Cake

By popular demand, here it is, from Rick Bayless' "Mexican Everday" cookbook.

So YUMMY!

Ingredients:

• 6 Tbsp. unsalted butter
• 1/2 cup brown sugar
• 3 1/2 cups pineapple, or berries, or peaches, or apples, or nectarines, or... you get the picture
• 3/4 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 tsp. salt
• 1/4 tsp. baking soda
• 1 tsp. baking powder
• 3/4 cup white sugar
• 1 large egg
• 3/4 cup buttermilk (or soured milk) or plain yogurt

Directions:

Preheat oven to 375*. Melt butter in a 10" skillet with an ovenproof handle, preferrably non-stick, over a medium heat. Swirl it around until it turns nut-brown then pour into a medium bowl. Without wiping the pan out, sprinkle the brown sugar into the skillet and top with a fruit layer.

In a bowl, mix together the flours, salt, soda and baking powder. Mix the white sugar in with the browned butter. Add the egg and mix; then add buttermilk/yogurt and mix. Pour into the dry indregients and whisk together.

Pour batter over the fruit. Put skillet in oven and bake 35 minutes or until cate is golden brown and springy to the touch. Remove and cool 10 minutes.

Put a plate over skillet, and using oven mitts, flip them over together in one quick movement. Remove the skillet and serve cake!