Easy Pineapple Upside-Down Cake

Last weekend I decided to try out this very easy and quick recipe of a pineapple upside-down cake. It turned out delicious, and very nice looking as well!

The recipe was adapted from Pirkka.

Ingredients (11 portions):

1/3 cup + 2 tbsp (1 dl) brown sugar
1.7 (50 g) butter, melted
8 oz (227 g) canned pineapple slices in circles
10 maraschino cherries

4.4 oz (125 g) butter, softened and at room temperature
1/3 cup + 2 tbsp (1 dl) sugar
2 large eggs
2/3 cup + 3 tbsp (2 dl) all-purpose flour
1/3 cup + 2 tbsp (1 dl) potato starch
2 tsp baking powder
1/3 cup + 2 tbsp (1 dl) milk

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Butter the sides of a 9.4-inch (24 cm) spring form pan. Cut a circle from a parchment paper that is 9.4 inches (24 cm) in diameter and cover the bottom of the pan with it. Sprinkle brown sugar on the bottom and on the sides.
   
3. Drain excess water from pineapple slices. Place the pineapple slices on top of the sugar and a cherry in the middle of each pineapple slice. Pour melted butter on top.
   
4. In a medium bowl, mix flour, baking powder, and potato starch.
5. In a medium bowl, beat the butter and sugar. Incorporate the eggs (one by one) and the flour mixture in the butter and sugar mixture. Add the milk and mix well until the batter is uniform in texture.
6. Pour the batter on top of the pineapples.
   
7. Bake for 45 minutes, or until the cake can be separated from the walls of the pan. You can also check whether the cake is ready by inserting a toothpick in the center of the cake; if it comes out dry, the cake is ready. 
   
8. Let the cake cool for 5 minutes. Invert it directly on the serving dish. Carefully remove the parchment paper from the top and serve with some vanilla ice cream.

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