Name: Pineapple upside-down cake recipe
Ingredients: 1 C brown sugar, packed; 6 Tbsp unsalted butter; 1 Tbsp vanilla extract; 1 tsp Diamond Crystal or ½ tsp Morton kosher salt; 1 15-oz can pineapple rings, drained; 8 maraschino cherries, stems removed—or other canned cherries according to taste; 2½ C (288 g) cake flour; 1 Tbsp baking powder; 1 Tbsp Diamond Crystal or 1¾ tsp Morton kosher salt; ¼ tsp ground mace; 3 large eggs, room temperature; 1 Tbsp vanilla extract; 12 Tbsp (1½ sticks) unsalted butter, room temperature; 1½ C (300 g) granulated sugar; 1½ C sour cream

Description

Adapted from a recipe at Bon Appetit.

Ingredients

CARAMEL TOPPING

1 C brown sugar, packed
6 Tbsp unsalted butter
1 Tbsp vanilla extract
1 tsp Diamond Crystal or ½ tsp Morton kosher salt
1 15-oz can pineapple rings, drained
8 maraschino cherries, stems removed—or other canned cherries according to taste

CAKE AND ASSEMBLY

2½ C (288 g) cake flour
1 Tbsp baking powder
1 Tbsp Diamond Crystal or 1¾ tsp Morton kosher salt
¼ tsp ground mace
3 large eggs, room temperature
1 Tbsp vanilla extract
12 Tbsp (1½ sticks) unsalted butter, room temperature
1½ C (300 g) granulated sugar
1½ C sour cream

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Instructions

Preheat your oven to 350°F (177°C), adjust a rack to the middle position.
In a small pan, compine the butter, brown sugar, vanilla, and salt from the topping ingredients. Cook them together over medium heat until bubbly.

Pour the caramel mixture into a prepared 9×13” pan. Spread the caramel out with a silicone spatula, if needed.
Arrange the pineapple slices on the surface of the caramel in whatever pattern or design you choose. Place a cherry in the center of each ring.

Whisk together the flour, salt, and baking powder, and mace in a bowl, set aside.
In another bowl, whisk together the eggs and vanilla.
In a stand mixer, cream together the butter and sugar until fluffy and light colored, 4–5 minutes.
Add the egg mixture in four additions, completely combining after each addition.

Add the dry ingredients alternating with the sour cream—3 additions of dry with 2 additions of cream between them.
Make sure the batter is well mixed by stirring through it a couple times with a spatula.

Pour the batter onto the caramel in the prepared cake pan. Smooth with a spatula.
Bake the cake for 40–50 minutes, checking the temperature with your Thermapen ONE at 40 minutes. If you find a temp lower than 200°F (93°C), keep cooking. If not, pull the cake from the oven.

Let the cake cool on a wire rack somewhat, about 15 minutes. Loosen the cake from the edges of the pan with a butter knife or small spatula. (If you wait until the cake is completely cooled, it will be harder to remove from the pan.)

Flip the cake pan over onto a cutting board or large platter and lift it off the cake.
Beautiful! Enjoy the cake with some good vanilla ice cream, or just on its own.