American upside-down pineapple cake

Ingredients for 1 servings:

• 55 g butter
• 145 g sugar, brown
• 9 slice(s) pineapple, drained
• 9 cherries (maraschino)
• 170 g flour
• 200 g sugar, white
• 68 g coconut oil (palmin soft)
• 1 ½ tsp baking powder
• ½ tsp salt
• 180 ml milk
• 1 egg(s)
• e.g. ice cream, (vanilla)
• e.g. whipped cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 10 minutes

Pineapple Upside-Down Cake

Preheat oven to 175°C (bottom heat if possible, otherwise top/bottom heat). Place the butter in a square baking pan (approx. 22×22 cm) and place the pan in the oven briefly to melt the butter. Remove the pan from the oven and sprinkle the brown sugar evenly over the butter. Place the pineapple slices on the sugar. Place the maraschino cherries in the center of the pineapple slices. In a medium bowl, mix the flour, white sugar, palm oil, baking powder, salt, milk, and egg with a mixer, first on low speed for 30 seconds, then on high speed for 3 minutes. Pour the batter over the pineapple slices. Place the pan in the oven and bake the cake for 55 minutes. Do the skewer test (if a skewer inserted into the center of the cake comes out clean, the cake is done). Remove the cake from the oven and immediately place a heatproof cake plate over the cake. Now turn the pan upside down so that the plate is on the bottom. Leave the pan over the cake for a few minutes to allow the brown sugar to run over the cake. Remove the pan and serve the cake warm with vanilla ice cream and whipped cream.