These last few letters are going to be a bit tricky. I’m really not sure what I’m going to make for X and I’ve been dreading it since day one. But I’ve had so much fun with every recipe so far. I’ve never made an upside down cake before and I think it turned out beautiful and so full of flavor! I found this recipe on Sally’s Baking Addiction and of course she never disappoints. I was outside gardening while this was baking and when I came back inside the smell was intoxicating! I couldn’t wait to flip it over and see what it looked like. It was in perfect condition, thank goodness or I might have shed a few tears. Once the cake cools, the flavors really set it and it is extremely moist and addicting. I’m giving you and your jeans a fair warning right now 🙂 Enjoy!
- 1/4 cup (60g) unsalted butter, melted
- 1/2 cup (100g) light brown sugar
- sliced pineapple (6 canned slices or use fresh)
- 15-20 maraschino cherries
- 1 and 2/3 cups all-purpose flour, careful not to over measure
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature preferred
- 1/4 cup yogurt
- 1/2 cup milk or buttermilk (I used 1% milk)
- 1/4 cup pineapple juice (reserved from the canned pineapple or use fresh)
- 1 Tablespoon vanilla extract
1. Preheat oven to 350F degrees.
2. Prepare topping first. Place 1/4 cup of melted butter into a 9-inch pie dish or 9×2 inch round cake pan. Sprinkle with 1/2 cup of brown sugar.
3. Top with pineapple slices and arrange cherries between the pineapple slices. See my photo for a visual. Set aside.
4. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps – mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
5. Pour/spoon batter into prepared pan.
6. Bake for 20 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil). Bake for 20-25 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes.
7. Invert cake on top of a cake stand or a large serving plate. Slice and serve warm, room temperature, or even cold. Try serving with vanilla ice cream – it’s a delicious combination. Cover cake and store for up to 3 days in the refrigerator.
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