Name: Pineapple Upside-Down Cake
Yield: Serves 8 to 10
Cuisine: American
Ingredients: ½ cup plus 2 tbsp/180 ml buttermilk; 1 tsp vanilla extract; 2 eggs plus 1 egg yolk; ¼ tsp kosher salt; 1½ tsp baking powder; ½ cup/100 g firmly packed brown sugar; 1 ripe pineapple, peeled, cored, and cut into ¼-in/6-mm rings or half-moons; 1½ cups/185 g all-purpose flour; 1 cup plus 2 tbsp/225 g granulated sugar; ¾ cup/170 g unsalted butter, at room temperature

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Brown Sugar Kitchen

By Tanya Holland

Published 2014

About

This cake reminds me of church bake sales. When I was a kid in upstate New York, I attended a Southern-ish Baptist church. It seemed that there was always one group or another raising funds for uniforms or a field trip. Each person trying to outdo the other with a secret family recipe. Bake sales were an early form of crowdfunding, and the rewards provided immediate gratification.