Flipped Pineapple Cake (Print Version)

# Ingredients:

01 - 1/4 cup (4 Tbsp; 56g) melted unsalted butter.
02 - 1/2 cup (100g) dark or light brown sugar, packed.
03 - 8–10 slices of pineapple.
04 - 15–20 cherries from a maraschino jar.
05 - 1 and 1/2 cups (177g) cake flour, gently measured and leveled.
06 - 1 teaspoon powder for baking.
07 - 1/4 teaspoon soda for baking.
08 - 1/2 teaspoon salt.
09 - 6 Tablespoons (85g) room temperature unsalted butter.
10 - 3/4 cup (150g) sugar, granulated.
11 - 2 large whites from eggs, room temperature.
12 - 1/3 cup (80g) sour cream at room temperature.
13 - 1 teaspoon extract of pure vanilla.
14 - 1/4 cup (60ml) juice from pineapples, room temperature.
15 - 2 Tablespoons (30ml) room temperature milk.

# Instructions:

01 - Get your oven hot at 350°F (177°C) before you start. Pour the melted butter right into a 9×2 inch pie dish or round cake pan without greasing it first. Scatter the brown sugar evenly on top of the butter.
02 - Pat dry the pineapple slices and cherries, then lay them nicely over the sugar. This stops too much moisture. Pop the pan in the fridge briefly to firm up the topping.
03 - For your batter, mix the cake flour, powder for baking, soda for baking, and salt in a bowl. Put this mix aside for now.
04 - Beat your softened butter in a bowl until it's fluffy. Throw in the granulated sugar and keep beating till it's nice and smooth. Add the egg whites next, then mix in the sour cream and vanilla. Don't forget to scrape down the sides of your bowl.
05 - Slowly add the dry stuff to your wet mix, switching between that and the pineapple juice plus milk. Mix on low speed and don't overdo it or your cake won't be fluffy.
06 - Take out your cold pan and spread the batter carefully on top of your fruit setup.
07 - Let it cook for 43-48 minutes. Cover the cake with foil halfway through so it doesn't get too brown on top. Stick a toothpick in to check if it's done. A few sticky bits on the pick means it's just right.
08 - Let your cake sit for 20 minutes on a wire rack before you flip it onto a plate. It tastes great warm or at room temp and will cut better that way too.

# Notes:

01 - This sweet treat fits right into American baking traditions and brings a bit of island fun to your dessert options.
02 - Don't stick the cake in the fridge to cool it faster as it'll get too dense. You can keep leftover slices in the fridge for 3 days or freeze them up to 3 months.
03 - Go for the rich stuff like full-fat sour cream and whole milk for the best flavor and texture in your cake.

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