Pineapple Upside Down Cake

I’ve baked this cake umteen times now and each time it’s a big hit! Traditionally you see the pineapple rings cut into half and placed in the bottom of the baking tray. But I used the cubes instead and cut them into halves and placed them like this in the tray, pictured below. It looks really pretty and I don’t use the maraschino cherries only because I don’t like them… ha ha.

Ingredients

Topping:

  • 4 tablespoons (1/4 cup) (55 grams) unsalted butter, cut in small pieces
  • 3/4 cup (160 grams) light brown sugar
  • 1 medium pineapple(peeled, quartered, cored, and sliced 1/4 inch thick)
  • Maraschino cherries or candied cherries (optional)

Cake Batter:

  • 1 1/2 cups (195 grams) all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter, at room temperature
  • 1 cup (200 grams) granulated white sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, separated
  • 1/2 cup (120 ml) milk
  • 1/4 teaspoon cream of tartar

Please follow joyofbaking.com for full recipe – https://www.joyofbaking.com/PineappleUpsideDownCake.html

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