Pineapple Upside-Down Cake
One Bowl Baking
35 min. | 375°
serves 8
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Ingredients
4 Tbsp. unsalted butter (60 g.)1 large egg
2/3 cup packed light brown sugar (130 g.)2/3 cup milk, room temperature
1 fresh pineapple, chopped into pieces, around 300-500 g.1-1/2 tsp. vanilla
2/3 cup sugar (130 g.)1-1/3 cups flour (190 g.)
4 Tbsp. unsalted butter (60 g.), softened2 tsp. baking powder
1/2 tsp. table salt
Directions
Preheat oven to 375 degrees F. Topping: Melt 4 Tbsp. butter in 9” cake pan. Sprinkle brown sugar on top in even layer and arrange chopped pineapple on top. Cake batter: combine softened butter, sugar and salt. Whisk in egg, milk and vanilla. Add flour and baking powder and whisk to combine. Spoon batter over the pineapple and bake until cake is firm and toothpick inserted into center comes out clean, about 35-40 minutes. Let cake cool for 25-30 minutes then invert onto serving platter to finish cooling. Serve warm or at room temperature.