Name: Pineapple Upside-Down Cake
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H20M0.000S
Yield: 8 servings
Ingredients: Cooking spray; 1/4 cup (4 tablespoons) unsalted butter, melted; 1/2 cup firmly packed light brown sugar; 7 slices canned pineapple rings (reserve 1/2 cup juice for the cake); 13 candied cherries; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/2 cup (1 stick) unsalted butter, softened; 1 cup sugar; 2 large eggs; 1/2 cup heavy cream; Whipped cream, for serving

Directions

Preheat the oven to 350˚ F. Grease the sides of a 9-by-3-inch round baking pan with cooking spray or butter.
Make the topping: Beat the melted butter and brown sugar in a small bowl. Spread the mixture over the bottom of the prepared pan. Arrange 6 pineapple rings around the edge of the pan and 1 in the middle. Place a cherry in the middle of each ring and the rest between the rings at the edges.
Make the cake: Stir the flour, baking powder, baking soda, salt, ginger and cloves in a large bowl. In another large bowl, beat the butter and sugar using a mixer until light and fluffy. Beat in the eggs, one at a time. Using a spatula, alternately fold in the flour mixture and the heavy cream and reserved 1/2 cup pineapple juice until blended. Spread the batter over the pineapple slices and bake until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour.
Let the cake cool in the pan for 5 minutes, then run a metal spatula around the edges to loosen the cake. Invert a serving plate over the cake pan and turn the cake and plate over together. Remove the cake pan and serve the cake warm with whipped cream.

Photograph by Ralph Smith

Pineapple Upside-Down Cake

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