Target: 6 × 4 inches · landscape

Pineapple Upside-Down Cake

90 min · 8 slices

Ingredients

□ 1/4 cup unsalted butter, for the topping

□ 1/2 cup packed light brown sugar

□ 7 pineapple rings, drained and patted dry

□ 8 maraschino cherries, drained and patted dry (optional)

□ 1 1/2 cups all-purpose flour

□ 1 1/2 teaspoons baking powder

□ 1/2 teaspoon kosher salt

□ 6 tablespoons unsalted butter, softened

□ 3/4 cup granulated sugar

□ 2 large eggs, at room temperature

□ 1 1/2 teaspoons vanilla extract

□ 1/2 cup whole milk, at room temperature

1. Heat oven to 350 F. Make a brown sugar and butter paste in the pan, then arrange dry pineapple rings and optional cherries over it.

2. Whisk flour, baking powder, and salt. Beat softened butter and granulated sugar until pale and fluffy.

3. Beat in eggs one at a time and add vanilla. Alternate dry ingredients with milk, mixing only until combined.

4. Spread batter over the fruit without moving it. Bake at 350 F for 40 to 45 minutes, until the center springs back and tests clean.

5. Rest 10 minutes, loosen the edge, then invert while warm. Lift the pan straight up and cool 10 minutes before slicing.

Cook’s note: Dry the fruit well and invert while the caramel is warm so the topping releases cleanly.