Adapted a recipe from Domestic Rebel — it’s a winner. The divine vintage cake is juicy from canned pineapple; the sponge is moist and soft from sour cream or yogurt.
Pineapple Topping:
¼ cup salted butter, melted
½ cup brown sugar
5 to 7 pineapple rings, drained and juice reserved
Maraschino cherries without stems
Cake:
3 tbsp vegetable oil
¾ cup granulated sugar
1 large egg
½ tsp salt
2 tsp baking powder
1 tsp vanilla extract
1⅓ cups all-purpose flour
¼ cup full-fat sour cream or Greek yogurt
½ cup milk
¼ cup of reserved pineapple juice
Preheat your oven to 350F. Lightly grease bottom and sides of 9-inch/23 cm round cake pan with cooking spray.
In small bowl, combine melted butter and brown sugar; pour mixture into bottom of cake pan, spreading it out evenly. Arrange pineapple rings around pan; place maraschino cherries in between. Set aside briefly.
In bowl of stand mixer, cream together the oil and granulated sugar until moistened. Beat in egg, salt, baking powder and vanilla until combined. Beat in sour cream. Gradually add some of milk, alternating with flour until a soft batter comes together. Gently beat in pineapple juice last.
Carefully pour batter over pineapples in pan, careful not to disturb their placement. Bake for 40 to 45 minutes or until cake appears set, is light golden brown and a toothpick inserted near centre comes out clean or with moist, not wet, crumbs. Cool for 10 to 15 minutes, then very carefully invert cake onto a platter or plate. Serve warm or room temperature.