Okay....I helped my grandmother make this as a child and I am darned if I can find a cake that comes close to my memory...I know I know.....BUT...she used a basic yellow cake recipe out of an old book and I SWEAR that the cake was a lot more "course" in texture but not tough....am I nuts? Yes, maybe....
If anyone has a suggestion for me...bring it on!
I would love to make one of those cast iron skillet pineapple upside down cakes of yesteryear....
might it have had cornmeal in it?
as does Alton Brown's version....
CI has the absolute best pineapple upsidedown cake I have ever tasted. Fresh pineapple (not the yucky canned crap) and lots of real butter and some cornmeal for texture.
Using AP flour will also result in a more coarse grain than a cake flour recipe.
Dole Pineapple Upside Down Cake recipe from 1926:
(Baked in cast iron skillet.)