Loaf Pan Tune-Up
PINEAPPLE-RASPBERRY UPSIDE-DOWN CAKE
Makes 1 (9x5-inch) cake
With raspberries mixed into the batter, this upside-down cake is the perfect fruity finale to any summertime meal.
½ cup (113 grams) plus 3 tablespoons (42 grams) unsalted butter, melted and divided
⅓ cup (73 grams) plus ¼ cup (55 grams) firmly packed light brown sugar, divided
5 pineapple rings* (184 grams)
4 whole fresh raspberries (8 grams)
1 cup (200 grams) granulated sugar
2 large eggs (100 grams)
1½ teaspoons (6 grams) vanilla extract
2 cups (250 grams) all-purpose flour
2½ teaspoons (12.5 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
½ cup (120 grams) whole milk
1 cup (130 grams) halved fresh raspberries
1. Preheat oven to 350°F (180°C). Spray sides of a 9x5-inch loaf pan with baking spray with flour. Line bottom of pan with parchment paper.
2. In a small bowl, stir together 3 tablespoons (42 grams) melted butter and ⅓ cup (73 grams) brown sugar. Pour into bottom of prepared pan, spreading evenly. Arrange pineapple slices in a single layer in bottom of pan, trimming slices as needed. Place 1 whole raspberry in center of each pineapple slice, pressing raspberry flat to fill entire hole of pineapple.
In a
