Pineapple Upside-Down Cake Yield: serves 8 Ingredients: TOPPING 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 CAKE 1 and 2/3 cups (210g) all-purpose flour, careful not to overmeasure 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 Directions: Preheat oven to 350F degrees. Prepare topping first. Place 1/4 cup of melted butter into a 9-inch pie dish or 9x2 inch round cake pan. Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange cherries between the pineapple slices. See my photo for a visual. 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 20-28 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. Try serving with vanilla ice cream - its a delicious combination. Cover cake and store for up to 3 days in the refrigerator.
Posted on: Wed, 06 Aug 2014 14:11:23 +0000