Pineapple upside-down coffee cake

By sjamdes

Ingredients

• 1/2 cup (1 stick) butter
• 1 cup packed brown sugar
• 12 canned pineapple rings in juice
• 2 cups all purpose flour
• 2 tsp. baking powder
• 1/2 tsp salt
• 1/2 . tsp. ground nutmeg
• 1/2 cup butter, softened
• 1/2 cup packed brown sugar
• 2 eggs
• 1/2 cup milk
• 1 tsp banilla
• Whipped cream (optional)
• 12 maraschino cherries ( optional)

Details

Servings 12
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

1. Heat oven to 350. Butter the bottom and sides fo a 13x9x2 in. baking pan. Line bottom of pan with parchment paper; set pan aside. For pineapple topping, melt 1/2 cup butter in a medium saucepan over low heat. Stir in 1 cup brown sugar. Bring to boiling over medium heat, stirring frequently. Poiur into prepared pan. Drain pineapple rings, reserving 1/2 juice. Fit 12 rings into bottom of pan.
2. In a medium bowl whisk together flour, baking powder, salt and nutmeg. In a large mixing bowl beat softened butter, granulated sugar, and 1/2 cup brown sugar with electric mixer on medium speed for 2 minutes, scraping sides of bowl occasionally. Add eggs; beat until combined. On low speed, beat in half the flour mixture. Pour in reserved 1/2 cup pineapple juice and the milk; beat until combined. Beat in remaining flour mixture and vanilla.
3. Spread batter carefully over pineapple slices in pan. Bake 35 to 40 minutes or until toothpick inserted near center comes out clean. Cool in pan on wire rack 10 minutes. (if you invert the coffee cake too soon, the pieapple rings may stick to pan). Place a serving tray or baking sheet over coffee cake; carefully invert. If any pineapple sticks to pan, gently replace on cake top.
4. Serve warm topped with yogurt or whipped cream an dcherries. Store at room temperature up to 3 days
**you will need on 20 oz. can pus on 8 oz. can of pineapple slices for 12 rings. Reserve the remaining pineapple for another use.