Pineapple Upside Down Cake

Bahan-bahan

Pineapple Topping

• 75g butter

• 110g brown sugar

• 7 canned pineapple rings

• 7 maraschino cherries

• Pecan halves, about 12

Cake

• 125g cake flour or sifted all-purpose flour

• 1.3g baking powder

• 1.5g salt

• 2 eggs

• 135g sugar

• 95g juice from canned pineapple

• 4.7g vanilla

Arahan

1. Preheat the oven to 350°F (175°C).

2. For the pineapple topping: Melt the butter in a 10-inch cast iron skillet, then take it off the heat. Sprinkle the brown sugar evenly in the pan. Arrange the pineapple rings in the pan and add a maraschino cherry in the center of each ring. Fill in the empty spaces between the rings with pecan halves.

3. For the cake: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

4. In a separate bowl, beat the eggs with an electric beater until they are thick and lemon-colored, about 5 minutes.

5. Gradually add in the sugar and beat until just incorporated, then add the pineapple juice and vanilla and mix them in.

6. Add the flour mixture 1/3 at a time and mix it in by hand.

7. Gently pour the batter over the prepared skillet, being careful to not disturb the pattern of the fruit.

8. Bake for 30 to 35 minutes until a toothpick inserted into the center of the cake comes out clean.

9. Let the cake cool on a wire rack for 10 minutes, then carefully turn it out onto a serving plate, from which you may serve it forth.