Pineapple Upside-Down Cake

Instructions

1. Step 1

   Preheat the oven to 175°C. Set the round cake pan on a stable work surface.

   Cookware: 8-inch round cake pan, oven

2. Step 2

   Melt 4 tbsp (60 gr) butter in the small saucepan over low heat. Pour it into the cake pan, spread it across the bottom and slightly up the sides, then scatter the brown sugar evenly over it.

   Timer: 3 min (fixed)

   Ingredients used: 140.0 gr Brown Sugar, 60.0 gr Butter

   Cookware: 8-inch round cake pan, small saucepan

3. Step 3

   Arrange the pineapple rings in a single layer over the sugar. Place one cherry in the center of each ring.

   Ingredients used: 7.0 piece Cherry, 7.0 piece Pineapple

   Cookware: 8-inch round cake pan

4. Step 4

   Whisk the flour, baking powder, and salt together in the medium mixing bowl.

   Ingredients used: 190.0 gr All-Purpose Flour, 8.0 gr Baking Powder, 2.0 gr Fine Salt

   Cookware: Medium mixing bowl, whisk

5. Step 5

   Beat the remaining 5 ¾ tbsp (85 gr) butter with the granulated sugar in the large mixing bowl until pale and fluffy.

   Timer: 3 min (fixed)

   Ingredients used: 85.0 gr Butter, 150.0 gr Granulated Sugar

   Cookware: electric mixer, mixing bowl, rubber spatula

6. Step 6

   Beat in the eggs one at a time, then mix in the vanilla extract until smooth.

   Timer: 2 min (fixed)

   Ingredients used: 2.0 piece Egg, 5.0 ml Vanilla Extract

   Cookware: electric mixer, mixing bowl

7. Step 7

   Mix the prepared dry mixture into the butter mixture in three additions, alternating with the milk in two additions. Stop mixing as soon as the batter is uniform.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml Whole Milk

   Cookware: electric mixer, Medium mixing bowl, mixing bowl, rubber spatula

8. Step 8

   Spoon the batter gently over the arranged fruit and spread the surface level without shifting the rings.

   Cookware: 8-inch round cake pan, rubber spatula

9. Step 9

   Bake at 175°C for 40–45 minutes, until the cake is golden and a skewer inserted into the center comes out without wet batter.

   Timer: 40 min (fixed)

   Cookware: 8-inch round cake pan, oven

10. Step 10

    Cool the cake in its pan on the wire rack for 10 minutes. Place the serving plate over the pan, invert both together, and lift off the pan; cool for at least 20 minutes before slicing.

    Timer: 30 min (fixed)

    Cookware: 8-inch round cake pan, serving plate, Wire Cooling Rack