Pineapple Upside-Down Cake
Pineapple Upside-Down Cake
Ingredients
- 1 cup (210 g) brown sugar
- 1/3 cup (75 g) unsalted butter, melted
- 1 can (14 oz/398 ml) pineapple slices, drained (about 8 slices)
- 8 maraschino cherries
- 2 cups (300 g) unbleached all-purpose flour
- 2 tbsp baking powder
- 2 tbsp unsalted butter, softened
- 2 eggs
- 1 cup (210 g) sugar
- 1 cup (250 ml) milk
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 11 x 8-inch (28 x 20 cm) baking dish.
- In the baking dish, combine the brown sugar and melted butter. Spread out evenly.
- Arrange the pineapple slices over the sugar mixture in an even layer, cutting them to fit, as needed. Place a cherry at the centre of each pineapple slice.
Pineapple Upside-Down Cake