Pineapple Upside Down Cake
9" round cake pan (Fat Daddio's PRD-92)
Whisk (Fat Daddio's Whisk)
1/4 cup (60g) unsalted butter, melted
1/2 cup (100g) light brown sugar
sliced pineapple (6 canned slices or use fresh)
15-20 maraschino cherries
1 and 2/3 cups (210g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, melted
3/4 cup (150g) light brown sugar
1/4 cup (50g) granulated sugar
1 large egg, room temperature preferred
1/4 cup (60g) yogurt
1/2 cup (120ml) milk or buttermilk
1/4 (60ml) cup pineapple juice (reserved from the canned pineapple or use fresh)
1 Tablespoon (15ml) vanilla extract
- Preheat oven to 350 F. Prepare topping first. Place 1/4 cup of melted butter into a 9x2" round cake pan. Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange cherries between the pineapple slices. Set aside.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
- Pour/spoon batter into prepared pan. Bake for 20 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil). Bake for 20-25 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes.
- Invert cake on top of a cake stand or a large serving plate. Slice and serve warm, room temperature, or even cold.
Recipe adapted from Sally's Baking Addiction
For more inspiration, visit our Upsidedown Cake board on Pinterest.