1/2 teaspoon flaky sea salt crushed in your fingers before adding
12 slices pineapple drained and patted dry
12 maraschino cherries without stems
For the Cake:
2 and 3/4 cups (330 grams) cake flour
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 and 1/2 cups (198 grams) granulated sugar
1/4 teaspoon ground cinnamon
3 large eggs at room temperature
1/2 cup (113 grams) milk at room temperature
1/2 cup (113 grams) sour cream at room temperature
1/2 cup (113) pineapple juice
1/2 cup (99 grams) oil vegetable, canola, or melted coconut all work here
1 Tablespoon vanilla extract
Instructions
For the Brown Sugar Topping:
Line a 9×13-inch aluminum cake pan with parchement paper.
Melt the butter in a small saucepan over medium-heat. Add in the brown sugar and whisk well to combine. Cook for 2 minutes, stirring occasionally.
Remove from heat and whisk in the heavy cream and sea salt.
Pour on top of the parchement paper and, using a spatula, spread evenly on the bottom of the pan.
Arrange pineapple slices on top of the brown sugar mixture. Place a cherry in the center of each pineapple slice. Set aside until needed.
For the Cake:
In a large bowl combine the cake flour, baking powder, baking soda, salt, sugar, and cinnamon. Whisk well to combine and set aside.
In a separate large bowl combine the eggs, sour cream, milk, pineapple juice, oil, and vanilla. Whisk well to combine.
Fold the wet ingredients into the dry ingredients, mixing just until smooth and evenly combined.
Pour the batter on top of the pineapple slices, and gently smooth the top. Bake in preheated oven for 40 to 42 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
Cool the cake in pan for exactly 4 minutes. Then carefully invert the cake onto a large cutting board or serving platter.
Cool for 30 minutes before serving warm, or cool completely and serve at room temperature.
