6pineapple slices well drained (in syrup or juice, I used syrup)
6maraschino cherries (if desired)
FOR THE CAKE
2cupscake/pastry flour(260 grams)
1 1/2 teaspoonsbaking powder
1/4teaspoonbaking soda
1pinchsalt
2largeeggs (room temperature)
1largeegg yolk (room temperature)
1cupgranulated sugar(200 grams)
1teaspoonvanilla
½cupplain yogurt (room temperature - I used whole fat yogurt) (125 grams)
¼cup+ 2 tablespoons milk (room temperature - I used 2%)(90 grams)
For room temperature, remove the ingredients from the fridge about 30-45 minutes before using.
Instructions
Pre-heat oven to 350F (180C).
PINEAPPLE BASE
Pour the melted butter into the bottom of a 8 or 9 inch (20-23 cm) cake pan, brush the sides with a little of the butter, the rest will remain on the bottom of the pan, sprinkle the brown sugar on top of the melted butter, then place the sliced pineapple on top and in the middle of every slice place a maraschino cherry, if desired. Set aside.
FOR THE CAKE
In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl beat together the eggs, egg yolk and sugar until light and fluffy about 3-4 minutes, then add the vanilla, yogurt and milk beat until smooth. Add the whisked flour mixture and beat until smooth about 1 minute. Pour the batter evenly over the pineapple and bake for approximately 30-45 minutes, test for doneness with a toothpick. Let cool or serve warm. Let the cake cool before turning upside down on a large plate, then cut and serve. Enjoy!
Notes
I like to use a springform cake pan it makes it easier to remove the cake.