Pineapple Upside Down Cake

This moist and fruity cake is sweet but not sickly sweet because the sour cream cuts the sweetness of the fruit. Once flipped over, the brown sugar and butter topping drips down and coats the fruit. Then, the caramelized fruit soaks into the cake and creates the most moist cake ever!

Prep time: 15 minutes Cook time: 35 minutes Total time: 50 minutes

Ingredients - topping

1/2 cup brown sugar

1/4 cup butter melted

Ingredients - cake

20 ounce can pineapple slices in pineapple juice

12 maraschino cherries (optional - I prefer not to add them but the traditional recipe calls for them)

1 and 1/3 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup butter softened

1/2 cup sugar

1/4 cup brown sugar packed

1 large egg

1/4 cup sour cream

1/4 cup milk

1/4 cup pineapple juice

Method

1. Preheat oven to 350 degrees F and grease a 9 inch cake pan. To make the topping combine the brown sugar and melted butter in a small bowl. Spread on the bottom of your 9 inch cake pan.

2. Arrange the pineapple slices along the bottom of the pan and along the rim. Add cherries (if using) to the center of pineapple and in between pineapple slices.

3. In a medium sized mixing bowl combine the flour, baking powder and salt.

4. In another medium sized mixing bowl, with a hand mixer, combine the softened butter and sugars and beat until incorporated.

5. Add in the egg, sour cream, milk and pineapple juice and beat until just combined. Add in the flour mixture and mix gently until combined and batter is light and fluffy.

6. Spread evenly on top of the pineapple slices in the pan. Bake for 30-35 minutes or until golden brown and toothpick inserted comes out clean.

Recipe notes

• Dry fruit: Pat the pineapple and cherries dry before pouring the batter over it. This is already a very moist cake and any extra moisture from the fruit will make it overly wet.

• When to flip the cake: Wait 10-15 minutes before flipping your cake over. Allowing it to cool first will make sure your cake stays together and does not fall apart when you flip it over. I use a plate and place it over the cake before turning the pan over.

• Storing: Pineapple upside down cake is best served fresh. Storing can cause the cake to get too mushy due to the moisture from the fruit. For best results when storing, let the cake cool completely, then wrap it tightly and refrigerate for 2-3 days or freeze for about 1 month.

• Reheating: To reheat in the oven, cover it with foil and bake at 350 degrees F for about 5 minutes or until heated throughout.