I grew up eating this – it was my moms favorite cake for her birthday each year! Definitely an all time favorite and loved putting this recipe together.
Ingredients:
Topping:
1/2 cup brown sugar, can try swerve for a lower sugar alternative
1/4 cup unsalted butter, love grassfed kerrygold
1/2 tsp pure organic vanilla extract (bonus for using a whole vanilla bean, slice open and scoop out the paste)
1/4 tsp ground cinnamon (I love ceylon specifically)
1 can pineapple slices or fresh pineapple rings (~6-7 slices)
6-7 maraschino cherries (for inside pineapple rings)
Cake:
2 cups all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1 tsp kosher salt
1/2 cup unsalted butter, at room temp (can also microwave for ~20 seconds if in a pinch)
1 cup white sugar
2 large eggs (ideally at room temp)
1/3 cup plain creek yogurt
1 tsp pure vanilla extract (bonus for fresh vanilla bean – see details above)
1/2 cup whole milk (ideally at room temp)
Directions:
- Preheat oven to 350. For the topping: in medium bowl, beat the sugar, butter, vanilla and cinnamon. Pour into pie dish or round cake pan.
- Add pineapple slices on top of sugar mixture, then add cherries to the center of each slide. Pop pan in fridge while you prepare cake batter.
- Cake: In medium bowl, whisk flour, baking powder, baking soda and salt.
- In separate large bowl, beat butter about 1 minute. Add sugar and beat another 1 minute. Add eggs one at a time and beat. Add yogurt and vanilla extract, beat well.
- Pour flour mixture into wet mixture. Turn mixer to lower and add in milk. Beat on low until combined.
- Remove pan from fridge, pour cake batter in. Bake 40-55 minutes or until toothpick inserted in center comes out clean.
- Cool for 30 minutes. Run knife along edges, put a plate on top, and flip cake over.
Enjoy with a scoop of vanilla ice cream on top!
