It's one of those days when I'm searching for something that I haven't tried baking before and rightly my mother in law had given me organic pineapples all the way from Kerala. So to put them into use I went onto my all time favorite website Joy of Baking and followed her recipe to the tee!
4 tablespoons (1/4 cup) unsalted butter, cut in small pieces
3/4 cup, light brown sugar
1 medium pineapple (peeled, quartered, cored, and sliced 1/4 inch thick)
For the Cake Batter:
1 1/2 cups (195 grams) All purpose flour
2 teaspoons 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 Vanilla extract
2 large Eggs, separated
1/2 cup Milk
1/4 teaspoon cream of tartar
Preheat oven to 180 C. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan with three inch (7.5 cm) sides.
Topping: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.
Cake Batter: In a large bowl, sift or whisk together the flour, baking powder, and salt. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar 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 (a toothpick inserted into the cake (not the pineapple) will come out clean). 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. Serve with softly whipped cream.