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Pineapple Upside Down Cake

Pineapple Upside Down Cake

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Course Dessert
Servings 6

Ingredients
  

  • 4 Tablespoons butter
  • 3/4 cup brown sugar packed
  • Fresh pineapple slices
  • 1 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 stick butter at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 2 eggs separated
  • 1/2 cup milk
  • 1/4 teaspoon cream of tartar

Instructions
 

  • Butter a 9" round cake pan. Pre-heat oven to 350 degrees.
  • In small sauce pan, melt butter and brown sugar together over medium heat.
  • Stir until sugar dissolves and then stop stirring.
  • Allow mixture to just start to bubble. This only takes a few minutes.
  • Pour sugar/butter mixture in to bottom of prepared cake pan. Arrange pineapple slices in mixture and set aside.
  • In a large bowl, whisk together flour, baking powder and salt. Set aside.
  • In a stand mixer, beat together sugar and butter until light and fluffy, about 7 minutes.
  • Add vanilla and beat to incorporate.
  • Add egg yolks, one at a time, beating after each addition.
  • Add flour mixture in 3 additions, alternating with milk, ending with flour. Scrape bowl down as needed.
  • Transfer batter to the large bowl that held the flour mixture.
  • Clean and dry mixer bowl thoroughly.
  • Place egg whites and cream of tartar in mixer bowl. Whip until stiff peaks form (at least 10 minutes).
  • Gently fold egg whites in two batches to the cake batter.
  • Pour cake batter over pineapple slices in the cake pan.
  • Bake for 35-55 minutes, checking the cake at 25 minutes for doneness.
  • Cake is done when top is golden and toothpick comes out clean.