I love pineapple and I really like this upside-down pineapple cake. The name with "upside-down" sounds interesting and not familiar to me, so I was wonderring how it would be like. The cake with bright yellow color really excited me and pleased my eyes.
The cake is very moist, soft and full of pineapple flavor. Pineapple slices are caramelized into a marvelous color. And I have nothing to complain about the taste. Just great.
Ingredients: (one square pan 20cm or one 8” round pan)
- 1 medium pineapple, cut into round slices of 0.5-1cm thick, core removed
- 120g unsalted butter, softened
- 100g white sugar plus 70g sugar for making caramel
- 2 eggs, separated
- 200g plain flour
- 20g corn starch
- 2 tsp. baking powder
- 125ml milk
- 1/2 tsp cream of tartar
- Preheat the oven to 165C.
- Place 70g sugar in a small saucepan, add just enough water to cover the sugar, simmer over low heat, stir lightly until the mixture start to caramelize, then quickly pour the caramelized sugar into the baking pan.
- With an electric mixer, beat the butter and sugar until creamy. Add the yolks and beat until just combined.
- Mix together the flour, baking powder and corn starch. Add to the yolk mixture, pour in the milk and beat until smooth.
- In another bowl, beat the egg whites with cream of tartar until soft peaks formed. Fold the egg whites into the flour mixture.
- Arrange the pineapple slices into the pan, pour the batter over, smooth the top.
- Bake for 35-40 minutes. Remove the pan from the oven and invert the cake.