Pineapple upside down cake
1/4 cup unsalted butter
1/2 cup packed dark-brown sugar
1 can pineapple rings in juice
10 - 12 maraschino cherries
4 cups self raising flour
1 teaspoon salt
1 teaspoon ground nutmeg
1 cup unsalted butter, softened
2 cups granulated sugar
1 cup milk
1 cup pineapple juice
1 teaspoon vanilla extract
1. Heat oven to 350 degrees F.
1. Melt butter in a pan on stovetop over low heat.
Remove from heat and stir in brown sugar. Drain
pineapple rings, reserving the juice. Fit rings
tightly into bottom of a 10 inch round pan. Tuck a
maraschino cherry in center of each ring.
1. In medium-size bowl, whisk flour, baking
powder, salt and nutmeg. In a large bowl, beat
butter and sugar 2 minutes. Add eggs; beat until
blended. On low speed, beat in half the flour
mixture. Pour in reserved pineapple juice and the
milk; beat until blended. Beat in remaining flour
mixture, then vanilla.
2. Spread batter into pan. Bake at 350 degrees F
for 40 minutes or until toothpick inserted in
center comes out clean. Cool cake in pan on rack
10 minutes. If you rush to pop the cake out too
soon, the pineapple rings and cherries may stick
to the pan. Allow the full 10 minutes for cooling.
Place a baking sheet over cake; carefully invert.
If any pineapple or cherries stick to pan, gently
replace on cake top.