Categories: Cakes
Ingredients
- 2/3 cup Unsalted Butter (room temperature)
- 1/2 cup Packed Light Brown Sugar
- 7 Pineapple slices
- 7 Maraschino Cherries (optional)
- 1 1/2 cup All Purpose Flour (or cake flour)
- 1 cup Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 2/3 cup Milk
- 1 teaspoon Vanilla
- 1 Egg
Directions
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Preheat oven to 350F.
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In a flameproof 9-inch cake pan, melt 1/3 cup of the butter over low heat.
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Sprinkle the brown sugar evenly over the butter and cook, stirring, until the sugar and butter are blended and there are no pools of melted batter, 2 to 4 minutes.
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In the work bowl of an electric stand mixer fitted with the paddle attachment place the flour, sugar, baking powder, and salt and mix on low speed until well combined.
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Add the remaining 1/3 cup of butter along with the milk and vanilla.
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Beat on medium speed for 2 minutes.
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Scrape down the sides of the bowl.
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Add the egg and beat on medium speed for 2 minutes.
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Pour the batter over the pineapple.
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Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 50 minutes.
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Remove the pan from the oven and carefully tilt it in all directions to release the cake from the sides of the pan.
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Let cool in the pan for about 3 minutes. Turn the pan over otno a serving plate and let stand for 2 to 3 minutes.
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Carefully lift the pan off the cake.
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Use a spatula to remove any fruit that is stuck to the pan and place it on the cake. Serve warm or at room temperature.