Monday, February 1, 2016

Homemade Upside Down Cake

Nonstick baking spray

3 cups cake flour

1 cup butter, softened, plus 1/2 cup, melted

2 1/4 cups sugar

5 large eggs

1 teaspoon vanilla extract

2 teaspoons baking powder

1/4 teaspoon salt

1 1/4 cups whole buttermilk (if you do not have buttermilk add 1 tbsp. lemon to the milk let it sit for 5 minutes, it will look spoiled that's fine there's your buttermilk)

1 1/2 cups firmly packed brown sugar

2 (20-ounce) cans pineapple slices in juice, drained well

1 (10-ounce) jar maraschino cherries, drained well

optional the remaining pineapple slices if any,  chop roughly  add to the cake batter once you have made the batter

Preheat the oven to 325 degrees F. Spray  with nonstick baking spray, I used a Bundt cake pan. In a large bowl, beat 1 cup butter at medium speed with an electric mixer until creamy. Gradually add the sugar, beating until fluffy add the eggs 1 at a time beating well after each addition. Stir in the vanilla and set aside. In a bowl add the 3 cake flour, baking powder, and salt, whisk to combine, add the flour mixture into the egg mixture alternately with the buttermilk, beginning and ending with the flour mixture. Divide the brown sugar evenly into pan. Pour the melted butter equally over the brown sugar. Arrange the pineapple slices and add cherries in the center of each pineapple over the brown sugar. Pour equal amounts of batter over the pineapples and bake until a wooden toothpick inserted in center comes out clean, try poking in different areas to make sure it is cooked, about 40 to 45 minutes or just a bit longer depending on the oven. Let the cake cool in the pan for 10 minutes. Invert the cakes onto wire racks to cool completely.


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