Ingredients
Equipment
Method
Instructions
- Step 1: Preheat the Oven - Begin by preheating your oven to 350°F (175°C). This ensures that your cake bakes evenly.
- Step 2: Prepare the Topping - In a small saucepan, melt ½ cup of unsalted butter over medium heat. Once melted, add 1 cup of packed light brown sugar and stir until combined and smooth. Remove from heat.
- Step 3: Arrange the Pineapple - Pour the butter and sugar mixture into the bottom of your greased 9-inch round cake pan. Arrange the pineapple rings on top, placing one maraschino cherry in the center of each ring and filling in any gaps with additional cherries.
- Step 4: Make the Cake Batter - In a large mixing bowl, cream together the remaining ½ cup of unsalted butter and 1 cup of granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the 1 teaspoon of almond extract.
- Step 5: Combine Dry Ingredients - In a separate bowl, whisk together the 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of salt.
- Step 6: Mix the Batter - Gradually add the dry ingredients to the butter and sugar mixture, alternating with 1 cup of milk. Mix until just combined, being careful not to overmix.
- Step 7: Bake the Cake - Pour the batter over the arranged pineapple and cherries in the cake pan. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Step 8: Cool and Serve - Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a serving plate, allowing the pineapple and cherries to be on top. Let it cool completely before serving.
Notes
- Ensure your butter is at room temperature for easier creaming with sugar.
- Don’t skip the cooling step; it helps maintain the cake’s structure.
- Experiment with different fruits or flavorings to personalize your cake.