This upside down pineapple cake is not only a real eye-catcher, but also absolutely delicious. The special feature of the upside down cake is the caramel layer
For the fruit caramel layer
60 grams butter
60 grams brown sugar
7 rings of canned pineapple with 340g drained weight
7 pieces of maraschino cherries
For the dough
180 grams butter soft
150 grams of sugar
3 medium eggs
250 grams of wheat flour
50 grams of ground almonds
1 teaspoon grated lemon peel
2 teaspoons baking powder
1/2 teaspoon baking soda
150 milliliters buttermilk
50 milliliters pineapple juice
Cover the bottom of a springform pan (26 cm) with baking paper. Grease the rim. Preheat the oven to 175 degrees top and bottom heat.
Melt the butter for the caramel layer. Pour into the prepared pan, sprinkle brown sugar evenly over the top.
Drain pineapple from can, reserving juice. Spread pineapple rings in the mold. Place a maraschino cherry in each of the holes.
For the pastry, beat the butter with the sugar until fluffy. Beat in eggs one at a time until well blended. Mix flour, almonds, lemon zest, baking powder and baking soda. Stir in briefly but vigorously, alternating with buttermilk and pineapple juice.
Spread the batter evenly over the pineapple slices with a tablespoon, so that there really is batter everywhere, but the rings and cherries do not shift. To do this, it’s best to put blobs of batter on each ring as well as in the spaces between them. Smooth out at the end.
Place the springform pan on a baking sheet in case the caramel layer drips a bit, and bake the cake for about 45 minutes. Note, the cake may darken a bit towards the end, so check after 35 minutes to be on the safe side.
Let cake cool in pan for about 10 minutes, then carefully turn out onto a cake plate. Remove the baking paper.