Ingredients:
TOPPING
- 1/4 cup (60g) unsalted butter, melted
- 1/2 cup (100g) light brown sugar
- sliced pineapple (6 canned slices or use fresh)
- 15-20 maraschino cherries
CAKE
- 1 and 2/3 cups (210g) all-purpose flour, careful not to overmeasure
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (150g) light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature preferred
- 1/4 cup (60g) yogurt*
- 1/2 cup (120ml) milk or buttermilk*
- 1/4 (60ml) cup pineapple juice (reserved from the canned pineapple or use fresh)
- 1 Tablespoon (15ml) vanilla extract
Directions:
Preheat oven to 350F degrees.
Prepare topping first. Place 1/4 cup of melted butter into a 9-inch pie dish or 9x2 inch round cake pan. Sprinkle with 1/2 cup of brown sugar. Top with pineapple slices and arrange cherries between the pineapple slices. See my photo for a visual. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in the sugars vigorously getting out any brown sugar lumps - mixture will be gritty. Whisk in egg, yogurt, milk, pineapple juice, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick.
Pour/spoon batter into prepared pan. Bake for 20 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil). Bake for 20-28 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes.
Invert cake on top of a cake stand or a large serving plate. Slice and serve warm, room temperature, or even cold. Try serving with vanilla ice cream - it's a delicious combination. Cover cake and store for up to 3 days in the refrigerator.
Recipe Source:sallysbakingaddiction
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