Sometimes I just want simple.
Sometimes the classic is what you need.
Classics have this undenied comfort that makes you feel right at home. It warms your soul and melts your heart.
So today is about going back to classics. No fancy ingredients, no fancy techniques. Just simple and comforting.
Pineapple Upside Down Cake is just that.
Pineapple Upside Down Cake
2 Tbsp butter
1/3 c packed dark brown sugar
9 oz. fresh pineapple, cubed
1 1/3 c all-purpose flour
2/3 c granulated sugar
2 tsp baking powder
2/3 c milk
1/4 c butter, room temperature
1 tsp vanilla extract
Preheat your oven to 350 degrees. Place 2 tablespoons of butter in a 9″ round cake pan and let it melt in the preheating oven. Add brown sugar and 1 tablespoon of water. Stir. Add pineapple and arrange as desired in the pan. I made sure that the edges are lined with pineapple pieces and the rest was spread in the center.
Set your pan aside.
In a large mixing bowl, whisk together the dry ingredients ( flour, sugar and baking powder ). I used my standing mixer’s bowl and whisked it on the lowest speed.
Add the wet ingredients ( milk, butter, egg and vanilla extract ) and mix it all on low speed until combined.
Beat the batter on medium speed for about a minute.
Pour the batter over the pineapple pieces. Gently spread it around.
Bake the cake for 30 – 35 minutes or until the toothpick inserted near the center of the cake comes out clean. My cake was done at 32 minutes.
Let the cake cool for 5 minutes before inverting onto a plate.