Pineapple Upside-Down Cake

"Consider why this cake is such a classic: The pineapple topping gets its addictive flavor from melted butter and brown sugar—and  maraschino cherries.


YIELDS:
6
PREP TIME:
0 HOURS 10 MINS
TOTAL TIME:
0 HOURS 45 MINS

INGREDIENTSFOR THE TOPPING:

• 1/4 c. unsalted butter, melted
• 1/2 c. packed brown sugar
• 1 20-oz. can pineapple rings in juice
• stemless maraschino cherries

FOR THE CAKE BATTER:

• 1 1/3 c. all-purpose flour
• 1 tsp. baking powder
• 1/2 tsp. kosher salt
• 1/4 c. unsalted butter, softened
• 1/2 c. sugar
• 1/4 c. packed brown sugar
• 1 large egg
• 1 tsp. pure vanilla extract
• 1/4 c. sour cream
• 1/4 c. pineapple juice (from can used for topping)

DIRECTIONS

• Preheat oven to 350° and grease a round 9” cake pan.
• Make topping: Mix butter with brown sugar and add to prepared cake pan. Let mixture spread to the edges, then add 7 pineapple rings. Place cherries inside and in between pineapple slices.
• Make batter: In a small bowl, whisk together flour, baking powder, and salt. Set aside. In a large bowl using a hand mixer, cream butter with sugars. Beat in egg, vanilla, and sour cream, then slowly beat in flour mixture and pineapple juice until just combined.
• Spoon the batter over the pineapple, gently spreading out in an even layer.
• Bake until cake is golden and a toothpick comes out clean, about 35 minutes.
• Remove from oven, wait 5 minutes and flip cake upside-down onto serving platter. Wait 30 seconds more, then carefully lift pan off. Let cool completely before slicing and serving.

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