Pineapple Upside-Down Cake

Pineapple Upside-Down Cake

Serves 9

Ingredients

14 tbsp. Kowalski's Unsalted Butter, at room temperature, divided
1 cup brown sugar
¾ tsp. kosher salt, divided
9 canned sliced pineapple rings, patted dry with paper towels
25 maraschino cherries, stemmed and patted dry with paper towels
¾ cup cake flour
⅓ cup flour
½ cup sugar
½ tsp. baking powder
½ tsp. baking soda
1 egg
⅓ cup sour cream
¼ cup whole milk
2 tsp. Kowalski's Signature Organic Pure Vanilla Extract
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Directions
  1. Preheat oven to 350°.
  2. Melt 1 stick (8 tbsp.) of butter in a saucepan over medium-low heat. Add brown sugar and ¼ tsp. salt; cook, swirling often, until bubbly and sugar is melted (about 5 min.).
  3. Lightly spray a 9" square cake pan with cooking spray; pour butter mixture into pan, swirling to evenly coat bottom.
  4. Arrange pineapple rings in butter in the bottom of the pan. Place cherries in the holes and between slices; set pan aside.
  5. Using an electric mixer, mix together flours, sugar, baking powder, soda and remaining salt in a mixing bowl; beat in remaining butter until mixture resembles wet sand (about 2 min.).
  6. Add egg; beat until incorporated.
  7. Scrape sides of bowl. Add sour cream, milk and vanilla; beat until smooth (1-2 min.; do not overbeat or mixture will start to separate and become greasy looking).
  8. Pour batter into prepared pan; smooth top. Bake in preheated oven until dark golden-brown and a toothpick inserted in the center of the cake comes out clean (38-44 min.).
  9. Transfer pan to a wire rack; let cool for 20 min.
  10. Run a knife around the edges of the pan; invert cake onto a serving plate.
  11. Cool for 2 hrs. before serving. Best enjoyed within 2 days; loosely wrap with plastic and store at room temperature for up to 3 days.