Ingredients:
Topping
10 pineapple slices patted dry
cherries
2 oz butter salted or unsalted melted
3.5 oz brown sugar light or dark
Vanilla Cake
7 oz cups all-purpose flour
5.5 oz cup sugar
4 oz unsalted butter softened to room temperature
120ml milk room temperature
2 eggs (at room temperature preferred)
1 teaspoon vanilla extract
1 ½ teaspoons baking powder
¼ teaspoon salt
Instructions:
preheat oven to 350F (175C)
Pour the melted butter into a dish or a deep cake pan, making sure it covers the
the entire bottom of the pan, and then use a spatula to grease the sides of the pan.
Sprinkle the brown sugar evenly over the butter mixture. Arrange the pineapple
slices over the bottom of the pan.
Place the cherries in the center of the pineapple rings or in the empty spaces as
desired.
To make the vanilla cake, beat the butter and sugar in a medium bowl until well
combined.
Add eggs and beat one at a time until blended.
Stir in vanilla extract.
Whisk the flour, baking powder, and salt together in another bowl
Add the flour and milk to the ingredients and mix until completely combined after
each addition (I prefer to do this part by hand with a spoon to make sure you don’t
over-mix).
Pour mixture evenly over the prepared cake pan and pineapple/cherry layer.
Bake at 350°F (175°C) for 30 minutes. Cover with foil and continue baking (still at
350°F/175°C) for another 15 minutes until a toothpick inserted in the center comes
out mostly clean with a few crumbs.
Allow to cool for 10-15 minutes, then carefully invert the cake onto a serving plate.
