Easy Upside Down Pineapple Cake

I am not a baker, so I steer clear of elaborate cakes, such as those with layers, butter cream filling, or with glossy icing are too adventurous and take more time than I care to spend. Most of the cake recipes that I have in my blog are very simple and do not require a lot of techniques to make. These cake recipes are designed for close friends who just stop by to say hello and end up preparing a cake together with all the ingredients on hand.

Ingredients:
2 cups cake flour*
1/4 cup soft butter
1/4 cup Chia seeds gel*
1/4 cup skim milk
4 oz applesauce
1 tsp lemon juice
3/4 cup sugar
3 eggs
1 tbs vanilla extract
4 rings of fresh or canned pineapple
4 cherries
Glaze:
1/4 cup brown sugar
2 tbs butter

Directions:
Preheat oven to 350°.
Add 1 tsp of lemon juice into the skim milk and let it sit for 30 minutes (the milk becomes buttermilk). You can buy the buttermilk, but I want to keep the cake as low in fat as possible. Add applesauce into the buttermilk
In a small saucepan, add brown sugar and butter. Cook on low heat until the sugar melts and starts browning. Pour the glaze into a round cake pan. Place the four rings of pineapple onto the bottom of the cake pan. Insert the cherries into the middle of the pineapple.
In a KitchenAid® mixer bowl using the medium speed, add sugar, butter, and Chia seeds gel. Cream this mixture until light and fluffy (about 3 minutes). Add one egg at a time, and then vanilla. Add the cake flour, alternating with the buttermilk-applesauce mixture, on a slow speed, until smooth. Pour the batter onto the prepared cake pan. Bake in the oven for 40 minutes or until a toothpick inserted in the center comes out clean. After letting the cake cool off, invert it onto a serving plate.

To make cake flour:
Add 1 ½ tsp of baking powder and 1/4 tsp salt to 1 cup of all-purpose flour.

To make the Chia seeds gel:
Add 1/2 tsp of Chia seeds into 1/2 cup of water and let sit for 30 minutes.