Pineapple Upside Down Cake

This Pineapple Upside Down Cake is excellent. Easy to make and very delicious! A real crowd pleaser.

Ingredients:

Topping:

3/4 cup (160 grams) packed light brown sugar
1/4 cup (140 grams) unsalted butter
7 slices pineapple rings
Maraschino cherries (optional)

Cake:

1/2 cup (120 ml) milk
2 large eggs, at room temperature
1/2 cup (113 grams) unsalted butter, melted and cooled
1 teaspoon (5 ml) pure vanilla extract
1 ½ cups (195 grams)all purpose flour
1/4 (1 gram) teaspoon salt
2 teaspoons (6 grams) baking powder
3/4 cup (150 grams) granulated white sugar

Instructions:

Preheat the oven to 350F (180 C). Butter or spray a 9x3 inch (23x7.5cm) round cake pan.

Melt the 1/4 cup butter and 1/2 cup light brown sugar in a small saucepan, stirring until melted and bubbling. Then remove from heat.

Pour into your prepared round cake pan.

Arrange the pineapple slices on top and garnish with cherries. ( Cherries is optional.)

In a bowl, whisk 1/2 cup of milk, 2 large eggs, 1 teaspoon vanilla extract and 1/2 cup melted butter.

In another large bowl, sift or whisk together the 1 ½ cups all purpose flour, 1/4 salt, 2 teaspoons baking powder, and 3/4 cup granulated white sugar.

Make a well in the center. Stir in the egg mixture and mix until combined.

Pour the batter into the prepared cake pan. Smooth the top with an offset spatula or the back of the spoon.

Bake at 350 degrees F (180 degrees C) for about 35-45 minutes until cake is golden brown and a toothpick inserted in the center comes out clean. (If you find the cake browning too much as it bakes, cover with a piece of lightly buttered foil.)

Remove from the oven. Let the cake cool. Place a serving plate over the cake and invert the pan.

Serve and enjoy!