Pineapple Upside Down Cake
Cook time- 45 minutes
Pineapple Topping Ingredients
20 oz can pineapple slices in juice
19 Luxardo maraschino cherries.
4 oz Organic Vat Cultured Euro-Style Unsalted Butter
¾ cup brown sugar
Cake Batter Ingredients
¼ cup Sierra Nevada Organic Crème Fraiche
4oz Organic Vat Cultured Euro-Style Unsalted Butter (softened)
1/3 cup 2% or whole milk
1 ½ cups all purpose flour
1 tsp baking powder
¼ tsp baking soda
¾ cup white sugar
¼ tsp salt
1 tsp vanilla extract
¼ cup pineapple juice
2 large eggs
Preheat oven to 350 degrees Fahrenheit
Pat the cherries and pineapple slices with a paper towel to dry.
Melt 4 ounces of butter and brush the inside of a 9 inch cake pan.
Pour the melted butter into the pan.
Spread the brown sugar in bottom of pan.
Place the pineapple slices in pan starting with one slice in the middle.
Dice leftover pineapple to add to batter.
Place the cherries firmly into the empty spaces.
Whisk together the flour, baking soda, baking powder and salt in a large bowl.
In a separate bowl whisk crème fraiche, milk, pineapple juice and vanilla extract.
Using a third bowl mix softened butter and sugar on high with hand held blender until mixture becomes fluffy. Add the eggs and blend until smooth.
Add the milk mixture and gently fold in flour mix and diced pineapple to create the batter.
Pour the batter into pan over the pineapple slices. Spread with rubber spatula.
Bake for 30 minutes then cover with foil and finish baking for 10 minutes.
Check the batter using a toothpick. If it comes out clean it is done.
Let cool for 20 minutes then flip with a plate to make the cake right side up.