Upside Down Pineapple Cake

Helo guys,

Another home made cake for me to share to all of you. My husband Anton loves any kind of fruit cake, I noticed that he ignore the pure chocolate or caramel cakes but when I made cakes or loafs from banana, apple, lemon and buy any commercialized fruit cake its gone for a max of 48 hours. 

This time I wanted to try something new this is the first attempt to make pineapple upside down cake. I got also an inpiration from my sister in law Jhoanna who baked a banana upside down, so i went back to my favorite site joyofbaking and used her recipe to make a beautiful upside down cake. 

Happy Baking!!!

Source: www.joyofbaking.com

RECIPE:

Topping:

4 tablespoons (1/4 cup) (55 grams) unsalted butter, cut in small pieces

3/4 cup (160 grams) light brown sugar - I used dark brown sugar

1 medium pineapple- I used canned pineapple del monte made from philippines

cherry toppings in can (american garden brand ) (optional)

Cake Batter:

1 1/2 cups (195 grams) all purpose flour - I mix with wheat flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, at room temperature

1 cup (200 grams) granulated white sugar

1 teaspoon pure vanilla extract

2 large eggs, separated, room temperature

1/2 cup (120 ml) milk

1/4 teaspoon cream of tartar

Topping:
Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. 
Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize). 
Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on top of the sugar mixture. (Can also garnish with cherries.)

Cake Batter:
In a large bowl, sift or whisk together the flour, baking powder, and salt.
In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. 
Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. 

Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.

In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. 

Pour the batter into the cake pan, smoothing the top. 
Bake in preheated oven for 45 -55 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean). 
Remove from oven and place on a wire rack to cool for about 10 minutes. 
Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. Serve with softly whipped cream, personally for me theres no need since the caramel and pineapple completes the cake taste. 

Makes one - 9 inch (23 cm) cake. 
Serves 6 to 8.

Enjoy!!!

Loves,

Mrs. A