Pineapple Upside-Down Cake
Rated 5.0 stars by 1 users
Category
Desserts
Servings
6
Ingredients
-
1⅓ c all-purpose flour
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1 t baking powder
- ½ t sea salt
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¼ c butter, unsalted, softened
- ½ c sugar, granulated
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¼ c brown sugar, packed
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1 large egg
- 1 t vanilla extract
- ¼ c sour cream
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¼ c pineapple juice (from can used for topping)
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¼ c butter, unsalted, melted
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½ c brown sugar, packed
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1 (20-oz) can pineapple rings in juice
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stemless maraschino cherries
For Cake
For Topping
Directions
- Preheat oven to 350°F. Grease a round 9-inch cake pan.
Mix butter and brown sugar and add to prepared cake pan. Let mixtures spread to the edges, then add 7 pineapple rings from can. Place cherries inside and in between each pineapple slice.
In a small mixing bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, using a hand mixer, cream butter and sugars. Beat in egg, vanilla, and sour cream, and then slowly beat in flour mixture and pineapple juice from can until just combined.
- Spoon batter over pineapple, gently spreading out in an even layer.
Bake cake until golden brown and toothpick comes out clean, about 30 minutes.
- Remove from oven. Allow to cool for 5 minutes.
Flip cake upside down and onto a serving platter. Wait 30 seconds more. Carefully lift pan off. Allow to cool completely before slicing and serving.
