Pineapple Upside-Down Cake
Ingredients:
1/4 cup unsalted butter
1 cup packed brown sugar
8-10 slices of pineapple, drained reserve juice
10 maraschino cherries
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup pineapple juice from the canned pineapple
1/4 cup buttermilk
Instructions:
1 Preheat the oven to 350F 175C and grease a 9-inch cake pan.
2 In a skillet, melt 1/4 cup butter and brown sugar until bubbly. Pour into the bottom of the cake pan.
3 Arrange the pineapple slices and maraschino cherries over the sugar mixture.
4 In a separate bowl, combine flour, baking powder, baking soda, and salt.
5 In another bowl, cream together granulated sugar, 1/2 cup butter, eggs, and vanilla extract.
6 Add the dry ingredients to the creamed mixture, alternating with pineapple juice and buttermilk, mixing until just combined.
7 Pour the batter over the pineapple arrangement in the pan.
8 Bake for 35-40 minutes, or until a toothpick comes out clean.
9 Allow to cool for 10 minutes before inverting onto a plate.
Slice, serve, and enjoy!
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