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Pineapple Upside Down Cake

Author: Michelle De La Cerda
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Ingredients

  • 1/3 of a fresh pineapple (enough to cover the bottom of the pan)
  • 1/4 cup brown sugar
  • 1/2 cup of butter plus more for greasing the pan; room temperature
  • 1/2 cup sugar , 1 tbsp, plus more for rimming the pan.
  • 2 eggs; separate whites and yolks
  • 1/2 cup cornstarch
  • 1 cup all-purpose flour
  • 1/2 tablespoon baking powder

Instructions

Preparing the Pan

  1. Grease the bottom and side of cake pan with butter.
  2. Coat the sides of the cake pan with white sugar.
  3. Press the brown sugar into the bottom of the pan.
  4. Arrange the pineapple in the bottom of the pan, making sure to cover as much of the pan with the fresh pineapple as possible; Set aside.

Preparing the Cake

  1. Mix the butter and sugar until smooth and creamy.
  2. Add the egg yolks one by one, mixing well.
  3. Add the flour slowly, mixing well.
  4. Add the cornstarch, mix well.
  5. Add the milk and mix until all is combined.
  6. Transfer to a clean bowl and set aside.
  7. Beat the egg whites until soft peaks form, fold the egg whites into the batter.
  8. Pour the batter over the prepared pan.
  9. Sprinkle the top of the batter with sugar.
  10. Place in the preheated 375°F oven, for 35 minutes or until a toothpick comes out clean.
  11. Let it cool completely.
  12. Use a rubber spatula or knife; loosen the cake from the side of the pan.
  13. Flip over onto a cake stand or plate.
  14. Allow gravity to let the cake "fall" on the plate. If any pineapple has stuck to the pan, patch it back together.
  15. Let it cool completely before serving.
  16. Cover and store in refrigerator.