Pineapple Upside Down Cake

Prep time: 40 minutes Cook time: 45 mins Total time: 95 mins

Ingredients

Pineapple Base

1/2 cup brown sugar

1/4 cup unsalted butter, melted

10 pineapple slices (1 can)

Cake

6 tablespoons unsalted butter, room temperature

3/4 cup sugar

2 eggs, room temperature

1 1/2 teaspoon vanilla extract

1 1/2 cups flour

1/2 teaspoon salt

1 1/2 teaspoon baking powder

1/2 cup buttermilk

Decorative flowers (optional)

Equipment

Measuring Cups and Spoons

Standing mixer

Medium bowl

9 inch pie dish

Pastry brush

Small heatproof sauce pan

Spatula

How To

Preheat the oven at 350 degrees Fahrenheit.

Melt the butter, and spread all over the bottom and sides of the pan.

Sprinkle the brown sugar evenly over the butter. Spread it well all over the butter.

Arrange the pineapple slices all around the bottom of the dish (about 7 slices). Cut the remaining pineapple slices into halves, and arrange them around the sides of the pie dish. Set aside.

In a medium bowl, mix the flour, baking powder and salt. Set aside.

In the bowl of a standing mixer, beat the butter and sugar until light and fluffy. Add the eggs and beat well until creamy.

Add the vanilla extract and beat. Add half the flour mixture and beat until just well combined. Add half the buttermilk and beat until well combined. Repeat with the remaining flour and buttermilk.

Pour the batter over the prepared pie pan.

Bake for 30 minutes. Cover the cake with foil and bake for another 15 minutes.

Remove from the oven when a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes.

After it cools, run a knife around the sides of the cake to loosen it.

Place the serving plate (should be larger than the pie dish) over the cake, and invert the cake onto the serving plate.