Pineapple Upside Down Cake (Print Version)

# Ingredients:

01 - 4 tbsp melted butter (56g).
02 - 1/2 cup brown sugar (100g).
03 - 8-10 pineapple rings.
04 - 15-20 maraschino cherries.
05 - 1 1/2 cups cake flour (177g).
06 - 1 tsp baking powder.
07 - 1/4 tsp baking soda.
08 - 1/2 tsp salt.
09 - 6 tbsp soft butter (85g).
10 - 3/4 cup sugar (150g).
11 - 2 egg whites, room temp.
12 - 1/3 cup sour cream (80g).
13 - 1 tsp vanilla.
14 - 1/4 cup pineapple juice.
15 - 2 tbsp milk.

# Instructions:

01 - Pour melted butter in 9-inch pan, top with brown sugar. Arrange pineapple and cherries, chill.
02 - Whisk cake flour, baking powder, baking soda and salt.
03 - Beat butter and sugar until fluffy. Mix in egg whites, sour cream and vanilla.
04 - Add dry mix, pineapple juice and milk. Mix just until smooth.
05 - Pour batter over chilled topping.
06 - At 350°F for 43-48 minutes, tenting with foil halfway. Cool 20 minutes before flipping.

# Notes:

01 - Blot excess liquid from fruit.
02 - Use room temperature ingredients.
03 - Cool completely before slicing.

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