Today is the first day of Syawal. We are leaving Ramadan behind. Honey and I love pineapple upside down cake. I am using the recipe from Cooking of Joy. As always, the cake turned out superb. Very moist on the cake and sweet and juicy on the toppings.
1 can of sliced pineapple. Drain the juice.
2 cups of dark brown sugar
8 tablespoons of unsalted butter (1 stick)
3 cups of all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup of unsalted butter, at room temperature
2 cups of granulated white sugar
2 teaspoons of pure vanilla extract
4 large eggs
1 cup of milk
1/2 teaspoon of cream of tartar
In a big bowl mix well flour, baking powder, cream of tartar, and salt.
In a separate bowl, cream butter and sugar.
Cream in egg one at a time.
Add vanilla and beat the batter on high speed.
Add dry flour mixture slowly and keep beating with an electric mixer.
Add milk in between adding flour.
Heat the oven at 350 degree F.
Lay the pineapple on top of the brown sugar and the melted butter.
Decorate with the cherries.
Pour the batter on top of the pineapple.
Bake for about 45 minutes until the top is brown and inserted toothpick comes out clean.
Remove from the oven.
Use a knife to separate the cake from along the pan.
Turn the pan upside down on another tray and let it stand for about 20 minutes.
Remove the pan and walla all the pineapples are nicely placed on the top of the cake.