Ingredients
For The Topping
- 4 tablespoons unsalted butter melted
- 1/2 cup light brown sugar packed
- 8 pineapple slices patted dry
- 10 maraschino cherries optional, stems removed
For The Cake Batter:
- 1 1/2 cups cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large egg whites at room temperature
- 5 tablespoons Greek yogurt
- 1 teaspoon vanilla extract
- 6 tablespoons whole milk cottage cheese at room temperature
Instructions
Prep The Topping:
- Preheat your oven to 350°F. Pour melted unsalted butter into a 9-inch cake pan (at least 2 inches tall) and sprinkle packed brown sugar evenly over the butter.
- Place 8 dry pineapple slices in the pan and set 10 maraschino cherries atop or between the slices to create a pretty pattern.
Make The Cake Batter:
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, beat the softened unsalted butter with the granulated sugar and brown sugar until light and fluffy. Add the egg whites one at a time, beating smooth after each one. Then mix in the yogurt and vanilla extract. Gradually add the dry ingredients and whole milk cottage cheese, mixing just until combined.
Assemble, Bake, And Finish The Cake:
- Pour the batter evenly over the prepared fruit topping. Bake in preheated oven until a toothpick inserted in the center comes out mostly clean, about 45 minutes.
- Let the cake cool in the pan for about 20 minutes. Run a knife along the edges, then carefully invert the cake onto a serving plate. Allow it to cool to room temperature, about 30-60 minutes. Slice cooled cake and serve.
