Pineapple Upside-down Cake

I have so many cakes in my "to bake " list and was wondering which cake should I start up with. I was so confused and couldn't make up my mind until Friday (I need to meet my two friends during weekend and I need to bake something for them). And you know what, I ended up with this pineapple upside down cake. (No, it wasn't in my list)


When I browsed through some recipes online and I found this cake in Joy of Baking by chance. The name and presentation of the cake really attracted my attention. Moreover, not many ingredients are needed and preparation steps were pretty easy as well. Thus, I decided to give it a try.

It turned out to be really great and it was way too delicious. Very light butter cake and the sweetness from pineapple and sugar caramel make it even tastier. The recipe really is a keeper for me. Pls try it out. Highly recommended.

Here is the recipe (Make 8"x8" square cake- I've adjusted the recipe slightly. Kindly visit to this site for original recipe)

Cake Batter

• 200 grams all purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 113 grams unsalted butter, at room temperature
• 180 grams castor white sugar
• 1 teaspoon pure vanilla extract
• 3 eggs, separated
• 120 ml milk
• 1/4 teaspoon cream of tartar

Topping

• 55 grams unsalted butter
• 160 grams light brown sugar
• Canned pineapple (drained and cut it into quarters)
  

Method,

Topping:

1. 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.
   
2. Continue cooking for a few more minutes until the sugar starts to caramelize. Then remove from heat, and pour into your prepared cake pan.
3. Evenly arrange the fresh pineapple slices on the bottom of the pan.

Cake Batter:

1. Sift together the flour, baking powder, and salt. Set aside
2. Cream the butter with the sugar until light and fluffy.Scrape down the sides of the bowl and then beat in the vanilla extract.
   
3. Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl.
   
4. Fold in the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.
5. In a clean bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak.
   
6. With a large spatula, gently fold the beaten egg whites into the cake batter in two additions.
   
7. Pour the batter into the cake pan, smoothing the top. Bake in preheated 160 degree oven for 45 minutes,or a toothpick inserted into the cake comes out clean
8. 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.