Pineapple Upside Down Cake (Print Version)

# Ingredients:

01 - 56g (4 tablespoons) of unsalted butter, already melted.
02 - 100g of packed brown sugar (light or dark).
03 - 8 to 10 pieces of pineapple rings.
04 - 15 to 20 maraschino cherries for decoration.
05 - 177g (1.5 cups) of cake flour, measured accurately and leveled.
06 - A teaspoon of baking powder.
07 - 1/4 teaspoon of baking soda.
08 - A pinch of salt (1/2 teaspoon).
09 - 85g (6 tablespoons) of unsalted butter, softened to room temp.
10 - 150g (3/4 cup) of white sugar.
11 - Two large egg whites brought to room temperature.
12 - 80g (1/3 cup) of sour cream, also warmed to room temperature.
13 - A teaspoon of vanilla extract (pure).
14 - 60ml (1/4 cup) of pineapple juice, make sure it’s room temp.
15 - 30ml (2 tablespoons) of milk, at room temp for the best mix.

# Instructions:

01 - Set the oven to 177°C (350°F) and get it warmed up. Pour your melted butter into a 9-inch round cake pan or pie dish (no greasing needed). Sprinkle the packed brown sugar evenly across that butter.
02 - Place the pineapple slices and maraschino cherries over the sugar layer. Make sure they’re wiped dry to avoid too much liquid. Pop the pan into the fridge for a little while to let the topping take shape.
03 - Use a bowl to stir together your cake flour, the baking powder, the soda, and some salt. Once combined, set this aside for later.
04 - Grab a mixing bowl and whip the softened butter until nice and creamy. Add in the granulated sugar a little at a time, beating until smooth. Mix in the egg whites, then toss in the sour cream and vanilla extract. Scrape down the sides of the bowl to mix it well.
05 - On low speed, mix the dry stuff into the creamy mixture while slowly adding the pineapple juice and milk. Be gentle—don’t over-mix! You’re aiming for a fluffy batter.
06 - Pull the chilled pan out of the fridge and gently spoon the batter over the fruity topping.
07 - Slide it into the oven and let it bake for about 43 to 48 minutes. To stop it from browning too much, cover it lightly with foil midway through. Check if it’s done by poking it with a toothpick—it should come out with a few crumbs, not wet batter.
08 - Let the cake cool on a wire rack for 20 minutes. Then, flip it over onto a serving plate. Cut it up and enjoy while it’s warm or at room temp for a cleaner slice.

# Notes:

01 - This dessert adds a fun, tropical vibe to the classic flavors of American baking.
02 - Leave the cake out of the fridge to cool faster; chilling it might make it dense. Store extras in the refrigerator for 3 days or keep them in the freezer for up to 3 months.
03 - Stick to using full-fat sour cream and whole milk to make the tastiest version of this recipe.

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