Pineapple upside-down cake: A true classic that never fails to delight. Using a cast iron pan creates a caramelized golden crust to the cake. Make eight individual cakes using 8-oz ramekins; reduce baking time to 15–18 minutes or until golden and firm to the touch.
- ¼ cup (57 g) butter
- ¾ cup (150 g) brown sugar
- 1 can (398 mL) pineapple slices, patted dry (about 8)
- 8 maraschino cherries
- ½ cup (114 g) butter, softened
- ¾ cup (150 g) granulated sugar
- ½ cup (120 g) plain yogurt or sour cream
- 2 large eggs
- 1 tsp (5 mL) pure vanilla extract
- 1¼ cups (150 g) all-purpose flour
- ½ tsp each: baking powder, baking soda, and salt
- Preheat oven to 400°F (205°C). Butter an 8-inch round cake pan; add ¼ cup butter and ¾ cup brown sugar.
- Place pan in oven and cook until butter is melted (about 5 minutes) then reduce heat to 350°F (177°C). Combine melted butter and sugar until smooth and evenly distributed on bottom of pan. Arrange pineapple rings in bottom of the hot pan, overlapping if necessary; place a maraschino cherry in centre of each pineapple ring.
- Beat butter, sugar, yogurt, eggs, and vanilla in a large bowl. Stir in flour, baking powder, baking soda, and salt; beat at medium speed until fluffy.
- Spoon batter evenly over pineapple and cherries. (You may want to place the cake pan on a baking sheet to catch any overflow of the caramel sauce).
- Bake 25–30 minutes or until cake is a deep golden colour and firm to the touch. (Note: baking time will vary with the type of pan used— cast iron will bake more quickly). Let cool for 5 minutes on a rack. Run a knife around the edge of the cake, invert onto a plate to remove from the pan. Replace any pineapple or cherries that may have stuck to the pan. Serve warm or at room temperature.
Prep time: 15 minutes
Bake time: 25 minutes
If using fresh pineapple, slice into ½-inch thick rings.