Having experimented with chocolate cakes, I was on a mission to find something different that satisfied my very picky palate. That's when I stumbled upon the pineapple upside down cake. It is simple enough to put together specially since there is no icing involved. It is best served warm and that makes it the perfect dessert for the winters and as it turns out for the dinner I had for a friend over the weekend.
The cake itself is very moist and the sweetness from the pineapple and the caramel kicked it up a notch. It has now found a place into one of my most favorite things to bake.
4 tablespoons unsalted butter
3/4 cup light brown sugar
1 can pineapple slices
Place the butter and sugar in a saucepan over low heat until the butter is melted and the sugar is caramelized. This should take less than a minute else the topping will harden. Remove from heat and pour it into a 9 inch greased cake pan. Arrange the pineapple slices on top of the sugar mixture. I was able to fit in about 7 slices. I also cut a pineapple slice into smaller pieces to fill in the gaps in the center of the the slices and in between. I wanted as much pineapple as I could fit in here :)
3/4 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1 cup sugar
1 tsp pure vanilla extract
2 large eggs, separated
1/4 cup milk
1/4 teaspoon cream of tartar
In a large bowl, with a hand mixer beat the butter and sugar until it is creamy. Now add the egg yolks and beat further until it is light and fluffy. Now add the baking powder, salt, vanilla extract and beat until its mixed. Alternately add the flour and milk to this mixture while beating at a medium speed.
In a separate bowl whisk together the egg whites and the cream of tartar. Add this to the above cake batter and beat well until mixed. The batter will look like liquid silk by now..atleast that's how it seemed to me - smooth and silky :)
Pour the cake batter over the the pineapple slices and spread them evenly. Bake in the preheated oven ( 350 degree F ) for about 40 - 45 minutes. Once the top of the cake has browned check the cake to see if a toothpick through the center comes out clean. If it does then remove from the oven and let it cool for about 10 minutes.
Place a serving plate over the cake and carefully invert the cake. Serve warm with whipped cream or ice cream.
Note: top with cherries for added colour
bon appetit !!!