Classic Pineapple Upside Down Cake
- Cook
- 30 min
[LOW] 15 min + 15 min
Topping
3 tablespoons (40 g) unsalted butter, melted
¼ cup (50 g) brown sugar
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
1 (20 oz) can pineapple slices, drained
Maraschino cherries
Batter
3 tablespoons (42 g) unsalted butter, melted
½ cup (100 g) sugar
1 ½ cups (170 g) all-purpose flour
100 ml milk, room temperature
1 large egg, beaten
1 ¾ teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon kosher salt
Lay parchment paper in the pot. Pour in melted butter, sprinkle brown sugar and spices on top and spread evenly. Arrange pineapple rings over the brown sugar mixture and place a cherry in the center of each ring.
For Batter, combine melted butter and sugar and beat until smooth. Gradually add flour and milk alternately to minimize lumps. Add the remaining ingredients and stir well.
Pour Batter into the pot, cover and bake over [LOW] heat for 15 minutes. Vent the steam after 15 minutes and bake for another 15 minutes, or until a toothpick comes out clean. When venting steam, lightly wipe the lid to remove excess moisture.
Flip the cake onto a plate and let the brown sugar mixture drizzle over it. Serve warm or at room temperature.
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