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Ingredients
Topping
- 4 tbsp Unsalted butter, 57 g, melted
- 1/2 cup Light brown sugar, 106 g, packed
- 7 Pineapple rings, drained well
- 7 Maraschino cherries
Cake
- 1 1/4 cups All-purpose flour, 150 g
- 1 3/4 tsp Baking powder
- 1/4 tsp Fine salt
- 3 tbsp Unsalted butter, 43 g, softened
- 3/4 cup Granulated sugar, 150 g
- 1 Large egg
- 1 tsp Pure vanilla extract
- 1/2 cup Whole milk, 113 g
Instructions
Heat oven to 375°F. Pour the 4 tablespoons melted butter into a 9-inch round cake pan and tilt to coat the bottom.
Sprinkle brown sugar evenly over the butter. Arrange pineapple rings in a single layer and place a cherry in the center of each ring.
Whisk flour, baking powder, and salt.
Beat softened butter and sugar until light, about 2–3 minutes. Beat in the egg and vanilla.
2 minAdd dry ingredients in two additions, alternating with the milk. Mix just until smooth.
Gently spread batter over the fruit without disturbing the arrangement.
Bake 30–35 minutes, until golden and a tester inserted into the cake comes out clean.
32 minCool exactly 3–5 minutes so the topping sets slightly but does not glue itself to the pan.
4 minRun a thin knife around the edge, place a serving plate over the pan, and carefully invert. Lift off the pan and serve warm or at room temperature.
Nutrition per serving
390
Calories
4g
Protein
56g
Carbs
18g
Fat
