Pineapple Upside-down Cake

As I m a food blogger I love to bake & cook for all the occasions when they come..This time I really wanted to bake something new for my hubby’s bday. So thought why not Pineapple upside down loaf cake..always i was wondering to make this cake...never had this cake outside so was bit confused to make on my hubby’s bday..So 1st  tried with a LOAF cake adapted from Martha Stewart’s recipes & believe me the aroma of pineapples & freshly made caramel while baking is really awesome...yaahh.. my hubby also loved it..So after an Online search I came across this recipe...

INGREDIENTS:

Topping

3tblsp butter
½  cup brown sugar
1 small can Pineapple slices with juice
Batter:
1 ½ cup All purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 stick of unsalted butter (room tempr.)
Maraschino cherries (optional)
1 cup white sugar
2 large eggs
1 tsp vanilla extract
1 cup pineapple juice/ butter milk ( u can add whatever u want..I have added the pineapple juice.)
Some chunk of  pineapples

INSTRUCTIONS:

Preheat oven to 350°F. Prepare a 9*5  loaf pan with butter & flour/ baking spray.
Take a bowl. Melt butter in the oven. Add  brown sugar over melted butter. Put in the microwave for another 30 sec. Stir until all melted well. 


Spread the brown sugar & butter mix to the coated pan. Arrange pineapple slices over brown sugar. Place cherry in centre of each pineapple slice. Reserve remaining pineapple slices and cherries for another use. 

Take a large bowl. Place softened 1 stick of butter and the white sugar. Using an electric beater beat together until fluffy. Add eggs one at a time beating well after each addition. Add the vanilla and mix in.
Add together all the rest of the dry ingredients and whisk. Add the dry dry ingredients to the prepared batter, mix well and add the pineapple juice. Mix just until combined. Using a spatula fold in the pineapple chunks in to batter.


When mixed, using a spatula to push the batter into the loaf pan over the pineapple. Place in a 350° oven for 35- 40 minutes or until a toothpick comes out dry.

Let the cake cool in the pan. Remove from pan & transfer the cake to the wire rack to cool completely.