Pineapple Upside Down Cake (Print Version)

# Ingredients:

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

# Instructions:

01 - Preheat your oven to 350°F (177°C) to set the stage for your baking. Begin by pouring the melted butter into an ungreased 9×2 inch pie dish or round cake pan. Evenly sprinkle the brown sugar over the butter.
02 - Carefully arrange the pineapple slices and cherries over the sugar layer, ensuring they are blotted dry to prevent excess moisture. Refrigerate the pan for a few minutes to set the topping.
03 - For the cake batter, whisk together the cake flour, baking powder, baking soda, and salt in a bowl. Set this dry mixture aside.
04 - In a mixing bowl, beat the softened butter until creamy. Add the granulated sugar and continue beating until smooth. Incorporate the egg whites, followed by the sour cream and vanilla extract. Ensure even mixing by scraping down the bowl as needed.
05 - Gradually combine the dry ingredients with the wet mixture, alternating with the pineapple juice and milk, while mixing on low. Avoid over-mixing for a light batter.
06 - Retrieve the chilled pan, and gently spread the batter over the set topping.
07 - Bake for 43-48 minutes. Tent foil over the cake midway to prevent excessive browning. Check doneness with a toothpick; a few moist crumbs are perfect.
08 - Allow the cake to cool for 20 minutes on a wire rack before inverting it onto a serving plate. Serve it warm or at room temperature for best slice quality.

# Notes:

01 - This recipe aligns well with traditional American baking and brings a tropical flair to your dessert table.
02 - Avoid refrigerating the cake for quicker cooling as it might turn dense. Store leftovers in the fridge for up to 3 days or freeze them for up to 3 months.
03 - Use full-fat sour cream and whole milk for optimal taste and texture.

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