Pineapple Upside-Down Cake
If you want to make a delicious cake by your hand to treat whole family, you are on the right track. Here, I’ve Pineapple Upside-Down Cake- one of the best of the best cakes that I am glad to write and share it. Each bite is little treasure chest of flavor — tender cake, mingled with the sweet and slightly tangy notes of pineapple and cherry.
Pineapple Upside-Down CakeCourse: CakeCuisine: AmericanDifficulty: Easy
Pineapple Upside-Down Cake is one of the best of the best cakes that I am glad to write and share it. Each bite is little treasure chest of flavor — tender cake, mingled with the sweet and slightly tangy notes of pineapple and cherry.
- For The Topping
1 20-oz. can pineapple rings in juice
1/2 c. packed brown sugar
1/4 c. unsalted butter, melted
stemless maraschino cherries
- For The Cake Batter
1 large egg
1/2 tsp. kosher salt
1 tsp. baking powder
1 1/3 c. all-purpose flour
1/4 c. packed brown sugar
1/4 c. unsalted butter, softened
1/2 c. sugar
1/4 c. sour cream
1 tsp. pure vanilla extract
1/4 c. pineapple juice (from can used for topping)
- Preheat oven to 350° and grease cake pan.
- Make topping: In the prepared cake pan, add mix butter with brown sugar. Spread the mixture to the edges, then add 7 pineapple rings. Place cherries inside and in between pineapple slices.
- Make batter: In a small bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl using a hand mixer, cream butter with sugars. Beat in egg, vanilla, and sour cream, then slowly beat in flour mixture and pineapple juice until just combined.
- Spoon the batter over the pineapple, gently spreading out in an even layer.
- Bake until cake is golden and a toothpick comes out clean, about 35 minutes.
- Remove from oven, wait 5 minutes and flip cake upside-down onto platter. Wait 30 seconds more, then carefully lift pan off. Let cool completely before slicing and serving.