Pineapple Upside Down Cake

6 standard portions

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Ingredients

• 5 tablespoons unsalted butter (melted)
• ½ cup light brown sugar
• 7 pineapple slices
• 12 maraschino cherries
• 1.25 cups all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup granulated sugar
• 5 tablespoons oil [i used canola oil]
• ½ cup buttermilk
• ¼ cup pineapple juice
• 1 eggs (at room temperature)
• 2 teaspoons vanilla

Method

1. In a bowl sift together all purpose flour, granulated sugar, baking powder, baking soda and salt. Set aside.
2. In another bowl whisk together all the wet ingredients: egg, buttermilk, vanilla, pineapple juice and oil.
3. Add the dry ingredients into the wet in 3 parts.
4. Whisk until just combined. Do not overmix.
5. Melt butter in the microwave and pour into a 9X2 round cake pan.
6. Sprinkle brown sugar uniformly over the butter.
7. Place 1 pineapple ring in the middle of the pan and place the cut slices all around in a fan shape.
8. Arrange cherries between the pineapple slices [see pictures].
9. Carefully pour the cake batter on top taking care not to dislodge the cherries.
10. Place the pan on a cookie sheet [because some oil might ooze out and create a mess in the oven] and bake at 350 F degrees for around 40 minutes or till a toothpick inserted in the center comes out clean.
11. Take out the cake from the oven when done and let it cool for around 30-40 minutes.
12. Flip over the cake directly onto your serving plate.
13. Serve with whipped cream or vanilla ice cream.