Pineapple Upside-Down Cake

Things I love about this bake:

-Fun history! Some say that the recipe originated in the 1920's because the Dole company

sponsored a contest to find the best recipes using its canned pineapple. Whether it is true

or not...I like it!

-PINEAPPLE! It is the best!

TIPS:

-Some people do use fresh pineapple, but honestly I think canned works best.

-It is necessary to use a metal pan for this bake, so for me that means FAT DADDIO'S 9x13 pan.

Ingredients

200g light brown sugar
85g unsalted butter
1 Tbsp. vanilla extract
1 tsp. salt
2 - 15 oz. cans pineapple slices, drained and patted dry
12 maraschino cherries, patted dry
288g cake flour
1 Tbsp. baking powder
1 tsp. salt
1/4 tsp. freshly ground nutmeg
3 large eggs, room temperature
170g unsalted butter
300g granulated sugar
355g sour cream

Equipment-click link below

13x9 metal baking pan

MAKE CARAMEL

STEP 1:

Preheat oven to 350F and put rack in the middle of the oven.

STEP 2:

Over medium meat, cook butter, brown sugar, vanilla extract and salt in a saucepan, stirring occasionally, until butter is melted and the mixture is bubbling. Spread evenly to coat the bottom of the pan.

STEP 3:

Arrange pineapple slices on top, without overlapping (you will not use all of the slices), and place a cherry in the center of each pineapple ring. Set aside.

MAKE CAKE

STEP 1:

Whisk together flour, baking powder, salt and nutmeg. Set aside.

STEP 2:

Whisk together eggs and vanilla extract. Set aside.

STEP 3:

Beat granulated sugar and butter in a stand mixer with paddle attachment on medium-high until light and fluffy (about 5 minutes)

STEP 4:

Add egg mixture in 4 batches, beating about 30 seconds between each addition. Be sure to scrape down the bowl as needed!

STEP 5:

Alternate beting in dry ingredients and sour cream. Begin with 1/3 of dry ingredients, followed by 1/2 the sour cream, another 1/3 of the dry, the rest of the sour cream, and the rest of the dry. Again, beating about 30 seconds after each addition, and scraping down the bowl as needed.

STEP 6:

Scrape batter into the pan on top of the pineapple slices and smooth.

STEP 7:

Bake until golden brown and a tester comes out clean, about 35-45 minutes depending on your oven. Transfer to a wire rack and let cool for 15 minutes. Loosen the edges with an offset spatula. Flip the cake onto a large platter.

Serve warm or at room temperature.

You can bake this up to 3 days ahead and store it in an air tight container at room temperature.