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Pineapple Upside-Down Cake Recipe

By: admin

Yield: 8-10 servings

* 11 tablespoons unsalted butter, divided and at room temperature
* 3/4 cup firmly packed light brown sugar
* 6 slices fresh pineapple, chopped, or 1 cup drained pineapple chunks
* 1 1/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/4 cup granulated sugar
* 2 eggs, room temperature
* 1 teaspoon pure vanilla extract
* 3/4 cup milk
* Whipped cream for garnish
* Pineapple chunks for garnish

Preheat the oven to 350 degrees. Grease a 10-inch (no smaller!) round cake pan or a 9-by-2 inch square baking pan. Place 3 tablespoons of the butter in the pan and place in the oven as it preheats. When the butter has just melted, remove from the oven and sprinkle evenly with the brown sugar. Arrange the pineapple over the top in an even layer. Set aside.

In a mixing bowl, stir together the flour, baking powder and salt. Set aside.

In the bowl of an electric mixer, beat the remaining butter on medium-high speed until light and fluffy, around 1 minute. Gradually add the granulated sugar. Add the eggs, one at a time, beating well after each addition. Reduce the speed to low and add the vanilla.

Alternately add the flour mixture and milk and beat until smooth. Spread over the pineapple. Bake for 35-40 minutes or until a tester inserted in the center comes out clean. Cool on a wire rack for 5 minutes. Carefully invert the pan onto a serving plate and allow to continue cooling. Serve at room temperature.

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