Pineapple Upside-Down Cake Recipe
Ingredients (17)
- PINEAPPLE BASE:
- 3 tablespoons butter (melted cooled)
- ⅓ cup brown sugar (lightly packed)
- 6 pineapple slices well drained (in syrup or juice, I used syrup)
- 6 maraschino cherries (if desired)
- FOR THE CAKE:
- 2 cups cake/pastry flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 pinch salt
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature)
- 1 cup granulated sugar
- 1 teaspoon vanilla
- ½ cup plain yogurt (room temperature - I used whole fat yogurt)
- ¼ cup + 2 tablespoons milk (room temperature - I used 2%)
- For room temperature, remove the ingredients from the fridge about 30-45 minutes before using.:
Directions
Learn how to make this recipe at An Italian in my Kitchen