Pineapple Upside-Down Cake
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
Directions
- Preheat oven to 350°.
- 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.).
- Lightly spray a 9" square cake pan with cooking spray; pour butter mixture into pan, swirling to evenly coat bottom.
- Arrange pineapple rings in butter in the bottom of the pan. Place cherries in the holes and between slices; set pan aside.
- 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.).
- Add egg; beat until incorporated.
- 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).
- 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.).
- Transfer pan to a wire rack; let cool for 20 min.
- Run a knife around the edges of the pan; invert cake onto a serving plate.
- 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.
