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Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

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This soft, sweet cake makes a pretty addition to any post-dinner spread. The contrast between the golden pineapple slices, which grew in popularity after James Dole purchased nearly the entire island of Lanai in Hawaii to transform it into a pineapple farm in the 1920s, and the fiery red maraschino cherries, popularized in the post-Prohibition era after the cherries were stored in a sugar syrup instead of alcohol, catches my eye every time.

Ingredients

Scale

Instructions

  1. Preheat the oven to 350 degrees F.
  2. In a small bowl, melt the butter in the microwave.
  3. Pour the melted butter evenly into a 9-inch springform cake pan set on top of a baking sheet.
  4. Sprinkle the brown sugar over the melted butter.
  5. Add 5 whole slices of pineapple in the (See photo.)
  6. Halve 2 pineapple slices and place them between the whole slices.
  7. Place one cherry in the center cut-outs of both the whole and halved slices and in any outside gaps. (See photo.)
  8. In a large bowl, whisk together the flour, granulated sugar, baking powder, cardamom, and salt.
  9. In a 2-cup liquid measuring cup, whisk together the egg, buttermilk, sour cream, vegetable oil, vanilla, and rum extract.
  10. Add the buttermilk mixture to the flour mixture and fold it in with a spatula just until combined. Do not overmix.
  11. Carefully pour the batter over the pineapple in the pan.
  12. Bake for 40 minutes, or until the cake is set and golden.
  13. Place the pan on a wire rack to cool for at least 30 minutes or longer before removing the springform pan ring and inverting onto a cake plate. Slice and serve.

Find it online: https://foodgardening.mequoda.com/recipe/pineapple-upside-down-cake/