Pineapple Upside Down Cake

By Sally's Baking Recipes · 90 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C).
2. Pour the melted butter into an ungreased 9×2 inch pie dish or round cake pan, making sure it is 2 inches deep. Sprinkle the brown sugar evenly over the butter.
3. Blot the pineapple slices dry. Arrange 6 to 7 slices and all the cherries over the brown sugar, and halve 3 pineapple rings to line the sides of the pan.
4. Chill the pan in the refrigerator for a few minutes while you make the batter.
5. Whisk the cake flour, baking powder, baking soda and salt together and set aside.
6. Beat the softened butter on high speed until smooth, about 1 minute. Add the sugar and beat about 2 minutes until creamy.
7. On high speed, beat in the egg whites, then the sour cream and vanilla. Scrape the bowl as needed.
8. Add the dry ingredients to the wet ones. On low speed, slowly pour in the pineapple juice and milk, and beat just until combined without overmixing. Whisk by hand if needed to remove lumps; the batter will be slightly thick.
9. Remove the pan from the fridge and spread the batter evenly over the topping.
10. Bake 43 to 48 minutes, covering the top with foil halfway through to prevent over-browning. The cake is done when a toothpick inserted in the centre comes out mostly clean, with a few moist crumbs.
11. Cool on a wire rack for 20 minutes, then invert onto a serving plate. Let it cool completely at room temperature before slicing.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggMilkBrown sugarSour creamPineappleMaraschino cherry