🍍 Pineapple Upside-Down Cake

Chef notes

You put the pineapple and cherries in the bottom of the pan with butter and brown sugar, pour the batter on top, bake it, and then flip it over so the pineapple ends up on top all caramelized. It looks really cool when you flip it. The brown sugar turns into this sticky caramel situation which is amazing.

Ingredients

• Pineapple rings (canned)
• Maraschino cherries
• Butter
• Brown sugar
• All-purpose flour
• Sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder
• Salt

Recipe

1. 1.Preheat the oven to 350°F.
2. 2.Pour melted butter into a 9-inch round cake pan, swirling to coat the bottom and sides. Sprinkle brown sugar evenly over the bottom.
3. 3.Pat pineapple slices dry. Place one in the center, arrange 6 around it, and stand halved slices around the edges if desired. Place a cherry in the center of each slice and in any gaps.
4. 4.Whisk together flour, baking powder, and salt in a medium bowl. In a separate cup, whisk together sour cream and milk.
5. 5.Beat butter until creamy. Add sugar and beat on medium until light and fluffy, about 3 minutes. Add eggs one at a time, then beat in vanilla.
6. 6.On low speed, alternate adding the flour mixture (in thirds) and the sour cream mixture (in halves), mixing just until combined. Scrape the bowl as needed.
7. 7.Pour batter into the pan and spread to the edges. Place on a baking sheet and bake 40–45 minutes until a toothpick comes out with a few moist crumbs. Cover with foil after 30 minutes if it's browning too fast.
8. 8.Cool on a wire rack for 15 minutes. Place a plate over the pan and carefully flip. Cool 20 more minutes before serving.

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