Pineapple Upside-Down Cake
1⅓ c all-purpose flour
1 t baking powder
- ½ t sea salt
¼ c butter, unsalted, softened
- ½ c sugar, granulated
¼ c brown sugar, packed
1 large egg
- 1 t vanilla extract
- ¼ c sour cream
¼ c pineapple juice (from can used for topping)
¼ c butter, unsalted, melted
½ c brown sugar, packed
1 (20-oz) can pineapple rings in juice
stemless maraschino cherries
- Preheat oven to 350°F. Grease a round 9-inch cake pan.
Mix butter and brown sugar and add to prepared cake pan. Let mixtures spread to the edges, then add 7 pineapple rings from can. Place cherries inside and in between each pineapple slice.
In a small mixing bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, using a hand mixer, cream butter and sugars. Beat in egg, vanilla, and sour cream, and then slowly beat in flour mixture and pineapple juice from can until just combined.
- Spoon batter over pineapple, gently spreading out in an even layer.
Bake cake until golden brown and toothpick comes out clean, about 30 minutes.
- Remove from oven. Allow to cool for 5 minutes.
Flip cake upside down and onto a serving platter. Wait 30 seconds more. Carefully lift pan off. Allow to cool completely before slicing and serving.