Pineapple and Ginger Upside-Down Cake

Ingredients

For the caramelized pineapples

• ¼ cup (30g) brown sugar
• 2 tablespoons unsalted butter, softened
• ⅛  teaspoon salt 
• 1 teaspoon vanilla extract or dark rum
• 2 teaspoons fresh ginger, grated or 1 teaspoon powdered ginger
• 2-3 slices of canned pineapple, drained and dried
• 5 maraschino cherries (optional)

For the batter

• ¼ cup (60g) unsalted butter, melted
• ½ cup (60g) brown sugar
• ⅛ teaspoon salt
• 2 teaspoons fresh ginger, grated or 1 teaspoon powdered ginger
• 1 cup (140g) all purpose flour
• ½ teaspoon baking soda
• ⅔ cup (75ml) whole milk
• 1 teaspoon vanilla extract
• 2 tablespoons (30g) sour cream

Preparation

1. Lightly spray the bottom and sides of the Anyday dish with cooking spray and line the bottom with a fitted cut-out piece of parchment paper. This will help release the cake when unmolded. 
2. For the caramelized pineapples: In a separate bowl, mix the softened butter, brown sugar, salt, vanilla or rum, and ginger just until incorporated and spread over the top of the fitted parchment paper lining the Anyday. Once evenly spread, place the Anyday in the fridge while you continue with the recipe.
3. Cut the pineapple slices in half and place on paper towels and let them sit to dry a bit. Set aside.
4. For the batter and cake assembly: Whisk all the batter ingredients until well incorporated and set aside.
5. Arrange the pineapple slices neatly on top of the brown sugar spread in the lined Anyday dish. If you’d like, place some maraschino cherries between the slices for a classic look.
6. Evenly spread the cake batter on top of the pineapple. Cook in the microwave uncovered for 9 minutes, or until the cake is bouncy to the touch and a toothpick inserted into the center comes out dry.
7. Once cooked, flip the cake over onto a plate to unmold and carefully remove the parchment paper, making sure the fruit is not stuck to the paper.
8. Allow the cake to cool before serving.

Serving suggestions & tips