Upside Down Pineapple Cake

Upside Down Pineapple Cake

Ingredients:

1/4 cup sugar (for topping)

1 fresh pineapple (or 1 can pineapple sliced)

2 3/4 cups all purpose flour

1 1/2 teaspoon baking soda

3/8 teaspoon salt

8 tablespoon butter, room temperature

3/4 cup sugar

3/8 cup brown sugar

3 large eggs

1 1/2 teaspoon vanilla extract

1 1/2 cup buttermilk

Directions:

1) Preheat oven to 350F.

2) Grease 2 6-inch square cake pans with butter, add 1/8 cup sugar to the bottom of the each pan and tilt pan to coat base (not sides) with an even layer.

3) Cut pineapple to get 8 slices approximately 1/2-in thick slices with core removed. Depending on the pineapple, you may need to shave the sides a bit more to fit your baking pan. I cut my pineapple in a square shape as it is much easier that achieving perfectly round circles.

4) In a medium bowl, whisk together flour, baking soda and salt.

5) In a large bowl, cream together butter and sugars. Beat in eggs, one at a time, followed by vanilla extract. Mix in half of the flour mixture, followed by the buttermilk. Stir in remaining flour mixture, stirring only until no streaks of flour remain.

6) Pour into pan and spread into an even layer on top of pineapple pieces.

7) Bake for about 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.

8) Let cake cool for 2 minutes, then run a knife along the outside edge of the cake and invert pan onto a wire cooling rack. Allow cake to cool before slicing.