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 brown sugar mixture and place cherry in center of each ring.
For the Batter, combine melted butter and sugar and beat until fairly smooth. Gradually add flour and milk alternatively to minimize lumps. Add rest of the ingredients and stir well.
Pour Batter in the pot, cover and bake over [LOW] heat for 15 minutes. Vent steam after 15 minutes and bake for another 15 minutes until toothpick comes out clean. When venting steam, lightly wipe the lid to remove excess moisture.
Flip onto a plate and let brown sugar mixture drizzle over the cake. Serve warm or at room temperature.
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