Pineapple Upside-Down Cake

Ingredients for 1 servings:

• 60 g butter
• 100 g brown sugar
• 1 can pineapple slice(s)
• 1 small can/n cherry(s)
• 115 g butter
• 150 g sugar
• 2 eggs
• 200 g flour
• 120 ml milk
• ½ pack of baking powder
• 1 bottle of vanilla flavor

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Pineapple cake in the style of a Tarte Tatin

For the topping, melt the butter and spread it in a springform pan. It’s best to line the pan with baking paper to prevent the butter from running out. Mix the brown sugar with the butter and scatter the pineapple rings on top of the mixture. Then place the topping cherries in the pineapple holes and in the spaces between them. Preheat the oven to 175°C (top/bottom heat). For the batter, combine the flour and baking powder. Mix the remaining sugar and butter until smooth. Then add the eggs and vanilla extract and mix again until light and fluffy. Then alternately stir in the flour-baking powder mixture and the milk. The batter should remain nice and thick. Pour the batter over the pineapple and bake for about 30 minutes at 175°C (350°F). Then cover the cake with aluminum foil to prevent it from overcooking and bake for another 15 minutes. The cake is done when a toothpick inserted comes out clean. Let the finished cake cool for about 15 minutes, then remove the springform pan and turn the cake over. Carefully peel off the baking paper and let it cool further.