Pineapple upside down cake

Pineapple Upside-Down Cake

Makes 1 9-inch square pan

For the “Topping:”                                                            

1/4 cup butter                                                             

3/4 cups brown sugar                                     

9 slices pineapple (about 2 16-ounce cans)               

For the Cake:

1 cup flour                                                                  

1 teaspoon baking powder                                         

1/2 teaspoon kosher salt                                             

1 egg                                       

3/4 cups sugar                                                

1/4 cup vegetable oil                                                  

3/4 cup milk                                                   

Preheat oven to 350º and grease a 9 x 9-inch cake pan.

In a saucepan over medium high heat, whisk the butter and brown sugar until smooth. Transfer the mixture to the greased pan.

Arrange slices of pineapple on top.

In a large mixing bowl whisk together the flour, baking powder and salt.

In another bowl, whisk together the eggs, sugar and oil then stream in the milk.

When the milk mixture is perfectly smooth, add the flour mixture and mix until smooth.

Pour the cake batter over the pineapple.

Bake the cakes for 30 minutes.

As soon as the cake comes out of the oven, turn it onto a large baking sheet lined with baker’s parchment.

Tap the bottom of the pan to free up any stuck on pineapple then remove the half sheet pan.