Tradition. I don't have a
lot of traditions but having Pineapple Upside Down Cake for my
birthday is one of them. Here is my next attempt at finding the
perfect recipe. It is moist and is insanely easy to make. This is
the best contender today and is a beautiful looking cake.
Adapted from
http://www.averiecooks.com/2014/03/the-best-pineapple-upside-down-cake.html/print
INGREDIENTS:
1/2 cup
unsalted butter
3/4 cup
light brown sugar, packed
one
20-ounce can pineapple slices
about 12
maraschino cherries
1 cup
all-purpose flour
3/4 cup
granulated sugar
2
teaspoons baking powder
pinch
salt, optional and to taste
1 large
egg
1/2 cup
buttermilk
1/3 cup
cherry noosa yogurt
3
tablespoons vegetable oil
1/4
teaspoon cherry extract
2
teaspoons vanilla extract
DIRECTIONS:
Preheat
oven to 350F. In a small, microwave-safe bowl, melt the butter,
about 1 minute on high power.Pour the butter into a 9-inch cake pan Use your
finger to run a bit of butter around the side of the pan so it's well-greased.Evenly
sprinkle the brown sugar over the butter.Add 1 whole pineapple slice to the
center of the pan.Halve the remaining slices vertically. Stagger them in a
fan-like fashion going around the cake. I used 12 slices. Place the
remaining slices around the sides of the cake pan with the curved side pointing
down toward the bottom of the pan (see photos for reference). There will likely
be bare side patches with no pineapple coverage, that's okay.Place 1 cherry in
the center of the whole pineapple slice in the middle of the pan. Place 1
cherry in the center cutout of all the fanned pineapple slices; set pan aside.In
a large bowl, whisk together flour, granulated sugar, baking powder, optional
salt; set aside.In a separate small bowl, whisk together the remaining wet
ingredients (through extracts). Add the wet mixture to the dry, mixing
lightly with a spoon or folding with a spatula until just combined. Small lumps
will be present, don't overmix or try to stir them smooth.Gently turn batter
out into prepared pan, being careful to not disturb the pineapple slices on the
sides or bottom. Fill pan only to about 3/4-full. If you have a little extra
batter, discard it rather than overfilling your pan.Place pan on a cookie sheet
(to catch anything that does overflow) and bake for about 40 minutes, or until
center is set and not jiggly, and a toothpick inserted in the center comes out
clean or with a few moist crumbs, but no batter. Only go down about 1-inch with
the toothpick, not all the way to the bottom where you'll hit gooey pineapple juice.Place
pan on a wire rack and allow cake to cool for at least 30 minutes before
inverting, slicing, and serving. I allowed cake to cool overnight, covered with
a sheet of foil, before inverting. Cake will keep airtight at room temperature
for up to 5 days.
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