Ingredients:

  • 60g unsalted butter, melted
  • 150g light brown sugar, packed
  • 7 to 10 canned pineapple rings, patted dry
  • 10 maraschino cherries, stems removed
  • 190g all-purpose flour
  • 7g baking powder
  • 2g fine sea salt
  • 115g unsalted butter, room temperature
  • 200g granulated sugar
  • 2 large eggs, room temperature
  • 5ml pure vanilla extract
  • 60ml reserved pineapple juice
  • 60ml full-fat sour cream

Instructions:

  1. Preheat your oven to 350°F (175°C). Pour 60g of melted butter into a 9-inch cast iron skillet or heavy cake pan, swirling to coat the edges.
  2. Sprinkle the light brown sugar evenly over the butter. Use a fork to ensure there are no dry sugar patches until it resembles wet sand.
  3. Press the dried pineapple rings into the sugar bed in a decorative pattern. Place a maraschino cherry in the center of each ring.
  4. In a medium bowl, whisk together the flour, baking powder, and sea salt.
  5. In a large bowl, cream the 115g of room temperature butter with the granulated sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.
  6. Whisk together the reserved pineapple juice and sour cream. Alternately add the dry ingredients and the sour cream mixture to the butter mixture, beginning and ending with the dry ingredients.
  7. Carefully spread the batter over the fruit arrangement using an offset spatula to level the top without disturbing the fruit.
  8. Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for exactly 10 minutes before flipping onto a serving plate.