Pineapple Upside-Down Cake

Bake a classic dessert! This cake is quite simply heaven on a plate. It's quite sweet but wonderfully moist.This classic pineapple cake is perfect for tea and brings back many childhood memories. Everyone loved this cake

Ingredients for topping
 

• 100 gr of brown sugar
• 60 gr of butter, melted
• 10 sliced pineapple
• 15-20 maraschino cherries without stems 

Ingredients for cake 

• 110 gr of butter, melted
• 1 large egg, room temperature
• 210 gr of sifted all-purpose flour
• 5 gr of baking powder
• 3 gr of baking soda
• pinch of salt
• 200 gr of brown sugar
• 60 gr of yogurt
• 120 ml of milk
• 60 ml of pineapple juice
• 20 ml of vanilla extract

Prepare the topping:
Place melted butter into medium round cake pan. Sprinkle with brown sugar. Top with pineapple slices and arrange cherries between the pineapple slices. Set aside.



Prepare the cake:
Preheat oven to 180 °C. In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. The batter will be thick.



Pour batter into prepared pan. Bake 50 to 55 minutes or until the toothpick inserted in center comes out clean. Cover loosely with aluminum foil, loosely to avoid the top from sticking to the foil, at the 20-minute mark to avoid browning. Immediately place the heatproof serving plate upside down over pan; turn plate and pan over. Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan. Serve warm. Try serving with vanilla ice cream - it's a delicious combination.


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