Pineapple Upside Down Cake (Print Version)
# Ingredients:
01 -
1/4 cup unsalted butter, melted (for topping).
02 -
1/2 cup packed brown sugar.
03 -
8-10 pineapple slices.
04 -
15-20 maraschino cherries.
05 -
1 1/2 cups cake flour.
06 -
1 teaspoon baking powder.
07 -
1/4 teaspoon baking soda.
08 -
1/2 teaspoon salt.
09 -
6 tablespoons unsalted butter, softened.
10 -
3/4 cup granulated sugar.
11 -
2 large egg whites, room temperature.
12 -
1/3 cup sour cream, room temperature.
13 -
1 teaspoon vanilla extract.
14 -
1/4 cup pineapple juice.
15 -
2 tablespoons milk.
# Instructions:
01 -
Pour melted butter in 9-inch pan, sprinkle with brown sugar.
02 -
Blot fruit dry, arrange pineapple and cherries on sugar mixture, chill.
03 -
Whisk flour, baking powder, baking soda, and salt.
04 -
Beat butter and sugar until creamy, add egg whites, sour cream, and vanilla.
05 -
Add dry ingredients, pineapple juice, and milk, mix until just combined.
06 -
Pour batter over chilled fruit arrangement.
07 -
Cook at 350°F for 43-48 minutes, tenting with foil halfway.
08 -
Cool 20 minutes, then invert onto serving plate.
# Notes:
01 -
Best served day of baking.
02 -
Can use fresh or canned pineapple.
03 -
All ingredients should be room temperature.
04 -
Keeps for 3 days in fridge.