This is my first take on this classic American cake, but it definitely won't be my last time making it. I now understand why this moist cake has been a favorite here in the US for years. I like that is not overly sweet and still have the caramelized topping.
- 115 g (1 stick) salted butter
- 75 g sugar
- 75 g brown sugar
- 2 eggs
- 1 teaspoon vanilla paste
- 225 g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 120 ml milk
- 50 ml plain yogurt
- 60 g butter
- 100 g Brown sugar
- 7 pineapple slices
- 7 cherries, pitted
Preheat oven to 350℉ (180℃).
Melt the butter for the topping in a saucepan, and pour it into a 9 inch baking pan. Sprinkle with the brown sugar . Lay the pineapples and cherries on top. Set aside.
Mix the dry ingredients in a medium bowl and set aside. Melt the butter in saucepan and whisk in both sugars, making sure there are no lumps. Whisk in yogurt, milk, vanilla and pineapple juice. Start mixing the dry ingredients and mix until it's just incorporated.
Pour the batter over the pineapples in the pan and bake the cake for about 20 minutes, then cover the cake with some aluminum foil and bake for another 25 minutes or until cake tester comes out clean.
Let the cake cool for a few minutes before inverting it onto cake stand.
You can serve the cake warm or wait until it cools down.