You will love this cast iron pineapple upside down cake. So easy to make, moist and gooey, one of the best cakes I ever made.
1 cup sifted cake flour
1 tsp baking powder
1/4 tsp salt
1 cup white granulated sugar
1 TBS unsalted butter, melted
1 tsp almond extract
1/4 cup pineapple juice (from canned pineapple)*
1/4 cup sour cream
PREHEAT oven to 350 degrees.
Melt the butter in the cast iron pan on the stovetop and remove from the heat. Sprinkle 1 cup brown sugar over the melted butter. Arrange the pineapple slices to cover the bottom and then maraschino cherries throughout. Set aside.
Sift the flour, baking powder and salt together. Whisk the eggs and sugar together until it is light yellow in color and foamy in the mixing bowl. Add the dry ingredients, melted butter, almond extract, sour cream and pineapple juice and mix until combined. Spread this batter over the pineapple slices in the cast iron pan.
Bake for 30 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool for 5 minutes and then loosen around the edges with knife. Let cool a couple minutes more and then invert on a cake plate.
*Try to get every last bit of pineapple juice out of that can of pineapple. Drain the juice and add 6-7 tablespoons of it to the batter.