Pineapple Upside-Down Cake

by

Ingredients 

For the Brown Sugar Topping:

  • 1/2 cup (113 grams) unsalted butter
  • 1 cup (213 grams) light brown sugar packed
  • 2 Tablespoons heavy cream
  • 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.