Pineapple Skillet Upside-Down Cake

1. Preheat Oven and Prepare Skillet

Preheat your oven to 375 degrees Fahrenheit. In a 10-inch ovenproof skillet, melt the unsalted butter over medium heat until nut-brown. Sprinkle dark brown sugar evenly across the skillet's base, then arrange the cubed pineapple on top of the sugar.

2. Combine Dry Ingredients

In a large bowl, whisk together all-purpose flour, whole wheat flour, salt, baking soda, and baking powder.

3. Mix Wet Ingredients

In a medium bowl, combine the browned butter from the skillet with white sugar, whisking until fully combined. Add the beaten large egg and buttermilk, whisking thoroughly to blend.

4. Combine Wet and Dry Ingredients

Pour the wet ingredients into the bowl of dry ingredients, whisking until you achieve a smooth and consistent batter.

5. Bake the Cake

Carefully pour the batter over the fruit in the skillet, spreading it evenly. Bake in the preheated oven for about 35 minutes until golden brown and the cake springs back when touched.

6. Invert the Cake

Allow the cake to cool in the skillet for about 10 minutes. Place a plate over the skillet and invert the cake onto the plate to reveal the caramelized fruit layer on top.