Upside Down Pineapple Cake recipe

History of upside down Cakes
An upside-down cake is a cake that is baked in a single pan, then turned over and eaten upside-down. Usually chopped fruits such as apples, pineapples or cherries and a butter and sugar topping are placed on the bottom of the pan before the batter is poured in, so that they form a decorative topping once the cake is inverted.

·         Preheat oven to 350 degrees F (175 degrees C),
·          Place rack in the center of the oven,
·         Butter (or spray with a nonstick vegetable spray) a  10 inch (25 cm) round cake pan.
Topping ingredients:
·          55 grams unsalted butter, cut in small pieces,
·         160 grams light brown sugar,
·         1 medium pineapple peeled and sliced and cherries (canned pineapple can also be used)
Batter ingredients:
·         1 1/2 cups (195 grams) all-purpose flour,        
·         2 tea spoons 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,          
·         1/2 cup (120 ml) milk,          
·         1/4 tea poon cream of tartaar.
Topping preparations:
·         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,
·         Garnish the pineapples with the cherries.
Cake Batter preparations:
·         In a large bowl, sift together the flour, baking powder, and salt,
·         Beat the butter and sugar with a mixer 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.
·          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.

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