Pineapple Upside-Down Cake

Ingredients

• All-purpose flour or maida - 1 3/4 cup
• Baking powder - 1 tsp
• Vanilla essence - 1 tsp
• Butter - 1/2 cup
• Eggs - 2 whole
• Granulated sugar - 3/4 cup
• Pineapple juice - 1/2 cup
• Salt - 1/4 tsp
• Unsalted butter - 1/4 cup
• Light brown sugar - 1/2 cup
• Pineapple rings (canned) - 7 whole
• Red cherries - 7 whole

Instructions

1. 1Preheat the oven to 350°F and position a rack in the center so the cake bakes evenly.
2. 2Make the topping first: whisk the melted unsalted butter and light brown sugar together until smooth and glossy so it will form a caramel layer in the pan.
3. 3Pour the brown-sugar mixture into an 8-inch cake pan and spread it evenly with a spatula so the base is fully coated.
4. 4Arrange the pineapple rings over the sugar mixture and press a cherry into the center of each ring so the fruit stays in place when you flip the cake.
5. 5In a separate bowl, cream the butter and granulated sugar together with a whisk or mixer until light and slightly fluffy so the batter will be tender.
6. 6Add the eggs one at a time, beating well after each addition so the mixture stays smooth and emulsified.
7. 7Stir in the vanilla essence and the pineapple juice so the batter picks up a gentle fruit flavor.
8. 8Sift in the all-purpose flour, baking powder, and salt, then use an electric mixer or sturdy whisk to combine into a lump-free batter; scrape the bowl so everything is evenly mixed.
9. 9Gently pour the batter over the arranged pineapple rings and smooth the top with a spatula so the cake bakes level.
10. 10Place the cake pan on a baking tray to catch any drips, which will prevent sugar from running onto the oven floor.
11. 11Bake for 35 minutes or until a toothpick inserted into the center comes out clean; the top should be set and lightly golden.
12. 12Run a knife around the edges of the cake to free it from the pan, then place a plate over the top of the pan and carefully flip it so the pineapple side is up.
13. 13Tap the pan to release the cake, remove the pan, and let the cake cool on the plate for 20 minutes so the caramel sets slightly and the cake is easier to slice.
14. 14Serve warm for the best texture and shine.
15. 15Store the cake at room temperature for 2-3 days; do not refrigerate, as the cake edges will become hard and crunchy.