Pineapple Upside-Down Amish Friendship Bread
A warm and buttery upside-down favorite, packed with style and flavor. Make our Pineapple Upside Down Amish Friendship Bread Cake in a cast iron skillet or as mini cakes in a muffin tin.
Servings: 1 10" skillet cake
Ingredients
- 1¼ cups flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup Amish Friendship Bread Starter
- 3 eggs extra large
- ½ cup milk whole
- 2 teaspoons almond extract (coconut extract also works)
- 12 tablespoons unsalted butter divided, 4T and 8T
- ¾ cup white sugar
- ¾ cup light brown sugar
- 1 can sliced pineapple in juice
- 7 maraschino cherries whole, pitted
Instructions
- Preheat oven to 350° F (176° C).
- In a medium bowl, sift flour, baking powder and salt.
- In a medium bowl, whisk starter, eggs, milk, and almond extract.
- In a large mixing bowl, cream white sugar and 8 tablespoons of the butter.
- Combine flour and creamed butter mixtures to starter mixture in thirds, incorporating until smooth (be careful not to overmix).
- Heat 10” cast-iron skillet on medium heat.
- Melt remaining 4 tablespoons of butter in pan.
- Add brown sugar and whisk until sugar melts, about 4-5 minutes.
- Remove from heat. Arrange pineapple rings flat in skillet.
- Place a cherry in the middle of each pineapple ring.
- Pour batter over pineapples in skillet. Smooth with a spatula.
- Bake for 35-40 minutes or until a tooth pick comes clean.
- Cool 15 minutes, then run knife along the sides. Invert onto a cooling rack or plate.
- ENJOY!
Notes
To make individual cakes, follow the same instructions to prepare the batter, but chop up the pineapple and cherries. Line the bottom of a sprayed muffin tin with the brown butter sauce, then add the fruit. Fill each muffin tin with batter, about ⅔ full.
Looking to make this a grown-up dessert? Soak the cherries in ½ cup of dark rum, and add 4 tablespoons to the batter.