Pineapple Upside-Down Cake

bonappetit.com

Susan Burris

subheading: CARAMEL TOPPING:

1 cup (packed; 200 g) light brown sugar

6 Tbsp. unsalted butter

1 Tbsp. vanilla extract

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

1 15-oz. can pineapple slices, drained, patted dry

8 maraschino cherries (such as Luxardo), stems removed, patted dry

subheading: CAKE AND ASSEMBLY:

2½ cups (288 g) cake flour

1 Tbsp. baking powder

1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt

¼ tsp. ground mace or freshly grated nutmeg

3 large eggs, room temperature

1 Tbsp. vanilla extract

12 Tbsp. (1½ sticks) unsalted butter, room temperature

1½ cups (300 g) granulated sugar

1½ cups sour cream

Directions at bonappetit.com

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