Pineapple Upside-Down Cake
Ingredients:
For the Topping:
1/4 cup unsalted butter
1 cup brown sugar, packed
1 can (20 oz) sliced pineapple in juice (drained, juice reserved)
10 maraschino cherries (optional)
For the Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup milk (or reserved pineapple juice)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Prepare the Topping:
In a medium skillet, melt the 1/4 cup of butter over medium heat.
Stir in the brown sugar until dissolved, then remove from heat.
Pour the mixture into a 9-inch round cake pan, spreading it evenly over the bottom.
Arrange the pineapple slices on top of the sugar mixture, placing a cherry in the center of each pineapple slice if desired.
Make the Cake Batter:
In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk (or reserved pineapple juice). Mix until just combined.
Assemble the Cake:
Pour the batter over the arranged pineapple in the cake pan, smoothing it into an even layer.
Bake:
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a serving plate.
Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Nutritional Information (per serving):
Calories: Approximately 300 kcal
Protein: 3g
Carbohydrates: 45g
Fat: 12g
Fiber: 1g
