The classic pineapple upside-down cake went out of style years ago, but it’s making a big comeback. I’m sure most of you remember the pineapple and cherries, coated with a caramel sauce, that made this cake so irresistible. This is a great last-minute dessert because it comes together very quickly. Serve it warm, with dollops of whipped cream or scoops of vanilla ice cream, or on its own, with a cup of tea.
Makes 8 servings
1 Preheat the oven to 350°F (180°C). Smear 4 tablespoons (½ stick/57 grams) of the butter over the bottom and up the sides of a 9-inch round cake pan. Coat the surface generously with the brown sugar.
2 Lay the pineapple rings in the cake pan. Place the cherries in the centers and in between the rings.
3 Using a stand mixer fitted with the paddle attachment, or a handheld electric mixer, cream together the remaining ½ cup (1 stick/115 grams) butter and the granulated sugar until light and fluffy.
4 Add the eggs, one at a time, and mix until incorporated. Add the vanilla and mix to combine.
5 Sift the flour over the mixer bowl and gently fold it in with a large metal spoon until just combined.
6 Pour the batter over the pineapple in the prepared pan.
7 Bake for 40 to 45 minutes, until the cake feels firm to the touch in the middle. Let cool in the pan for 5 minutes, then turn the cake out onto a serving platter.
8 Store leftovers in an airtight container at room temperature for up to 3 days.