Pineapple Upside-Down Cake

Ingredients:

• 2.5 cups premium flour
• 1 tbsp baking powder
• 1 teaspoon of salt
• 2 tbsp. sugar
• 110 g butter, room temperature
• 1/4 cup margarine
• 1.5 cups whole milk
• 2 large eggs
• 2 tsp vanilla extract
• 1 can (570g) of canned pineapple rings, reserving 2 tbsp of juice
• 1.3 cups brown sugar
• Cocktail cherries, stems removed (optional)

Preparation:

1. Preheat oven to 170°C. Make the dough: in a large bowl, combine flour, baking powder, salt, sugar, 55g of butter, margarine, milk, eggs, vanilla extract, and 2 tbsp of pineapple juice. Beat with a mixer on medium speed until well combined.
2. Melt the remaining 55g of butter in a 12-inch cast iron skillet over medium heat. Swirl the skillet to coat the bottom completely. Sprinkle the brown sugar over the butter, making sure it's evenly distributed and completely coats the surface of the fat. Do not stir. Once the sugar has dissolved, remove the skillet from the heat and top with a layer of pineapple rings, placing a small garnish in the center of each if desired. cocktail cherry.
3. Pour the batter evenly over the pineapple rings and gently spread to even out the top. Bake for 30–40 minutes, or until a toothpick inserted into the center comes out clean.
4. Immediately run a knife around the edge of the pie, then place the plate upside down on the pan. Carefully flip the pie over so it rests on the plate. This shouldn't be a problem, but if any pieces stick to the bottom, use a small knife to remove them. Let the pie cool slightly before cutting into triangles. Serve best warm.