Pineapple Upside Down Cake

Instructions

1. 1

   Preheat your oven to 350°F (175°C)

2. 2

   In a 9-inch cast iron skillet or round cake pan, melt 1/4 cup (60g) of the butter over medium heat

3. 3

   Add the brown sugar to the melted butter and stir until combined and bubbling

4. 4

   Remove from heat and arrange the pineapple rings in a single layer over the brown sugar mixture

5. 5

   Place a maraschino cherry in the center of each pineapple ring

6. 6

   In a large bowl, whisk together flour, granulated sugar, baking powder, and salt

7. 7

   In another bowl, beat the eggs, then add milk, vanilla extract, vegetable oil, and remaining melted butter (55g)

8. 8

   Pour the wet ingredients into the dry ingredients and mix just until combined - don't overmix

9. 9

   Carefully pour the batter over the pineapple arrangement, spreading gently to cover

10. 10

    Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean

11. 11

    Let the cake cool in the pan for exactly 10 minutes

12. 12

    Run a knife around the edges to loosen, then place a serving plate upside down on top of the pan

13. 13

    Using oven mitts, quickly flip the cake and pan together in one smooth motion

14. 14

    Let sit for 5 minutes before lifting off the pan to allow the topping to settle

15. 15

    Serve warm or at room temperature...