Pineapple Upside Down Cake
- 6 tablespoons plus ½ cup (1 stick) unsalted butter, divided
- ⅔ cup plus ¼ cup light brown sugar, divided
- pinch salt
- 1 (20-ounce can) pineapple slices, juice reserved
- 16-20 Maraschino cherries
- 2 cups all purpose flour
- 3/ 4 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ¾ cup milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- ½ teaspoon freshly grated lemon zest
- ¼ teaspoon almond extract
- utter a 9-inch cake pan. Set aside. Preheat oven to 350°F.
- Place 6 tablespoons butter, ⅔ cup light brown sugar and pinch of salt in a sauce pan. Cook, stirring, over medium heat for about 3 minutes. Pour the brown sugar mixture into the bottom of the prepared cake pan. Let sugar cool for 5 minutes.
- Drain the pineapple slices, reserving ¼ cup of the juice. Pat pineapple slices dry with a paper towel and arrange slices on top of the sugar layer in the bottom of the cake pan. Garnish with cherries. Set pan aside.
- In a medium bowl add the flour, granulated sugar, baking powder and salt. Stir to blend. Set aside.
- In a separate medium bowl add the eggs, milk, reserved pineapple juice, ¼ cup brown sugar, lemon juice, vanilla, lemon zest and almond extract. Stir to blend. Add melted butter. Stir. Pour milk & egg mixture into the bowl of flour mixture. Stir until ingredients are just blended.
- Pour batter into the cake pan. Bake for 45 to 50 minutes, or until a cake tester comes out clean. Remove cake from oven. Let cool in the pan for 10 minutes.
- Run a knife around the edge of the cake. Invert cake onto serving platter. Let cool and serve.
Recipe by Finesse Corner at https://finessecorner.com/pineapple-upside-down-cake/
3.2.2124