Pineapple Upside Down Cake

by

Ingredients

Pineapple Topping

  • 1 cup Maple Syrup
  • 10 Pineapple Rings
  • Maraschino Cherries (about 20)
  • 2 tbsp melted Butter

Cake

  • 1½ cups Cake Flour (180g)
  • 1 tsp Baking Powder
  • ¼ tsp Baking Soda
  • ¼ tsp Sea Salt
  • ½ cup Unsalted Softened Butter (113g)
  • ¾ cup Sugar
  • 1 tsp Vanilla
  • 1 tsp Lemon Extract
  • ½ cup Buttermilk
  • 2 Eggs Room Temperature

Instructions

Pineapple Topping

  • Gently boil the 1 cup of maple syrup to reduce it to 3/4 of a cup of very thick syrup.
  • Line the bottom of the pie or cake place with a piece of parchment.
  • Add the melted butter and thickened maple syrup to the dish. Stir to mix.
  • Arrange the pineapple slices and maraschino cherries in the dish. (see the picture of a finished cake) Set Aside

Make the Cake

  • Preheat oven to 350 degrees F. (170 degrees C)
  • Mix together the cake flour, baking powder, soda, and salt. Set aside.
  • With a hand or stand mixer beat the sugar and the butter until fluffy.
  • Add the eggs one at a time, mix well after each egg.
  • Add the vanilla and lemon and mix in.
  • Alternate the flour with the buttermilk. Add 1/3 at a time and mix in by hand after each addition. Begin and end with the flour. An electric mixer will over-mix the batter.
  • Spoon the batter on top of the prepared pineapple and cherries in the pie dish. Spread to evenly fill the pan.
  • Bake for 30 minutes and then cover with a piece of foil and bake another 15 minutes. The total baking time is 45 minutes.
  • Remove from oven and let cool for 15 minutes before inverting on a serving place. Best when eaten fresh and warm.

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