Pineapple Upside Down Cake

Salam sejahtera semua. Kali ni nak cerita pasal Pineapple Upsidedown Cake ni. Saya dah lama simpan resepi yang diambil dari joy of baking. Tengok video dia macam senang je nak buat. Seperti biasa sampai masa sesuai saya pon cuba dan alhamdulillah menjadi. Sedap dan mudah juga nak buat. Terlepas keinginan nak merasa kek ni..Anak2 saya excited bila nak diterbalikkan kek ni...Dah lama tengok videonya dengan anak2...hihi.. Nak share resepinya kat sini untuk rujukan masa depan juga.. =) Tapi tak sempat nak translate kan..huhu

Topping:

4 tablespoons (1/4 cup) (55 grams) unsalted butter, cut in small pieces

3/4 cup (160 grams) light brown sugar (perlu kurangkan sikit lain kali)

1 medium pineapple(peeled, quartered, cored, and sliced 1/4 inch thick)

Maraschino cherriesor candied cherries (optional)

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 pure vanilla extract

2 large eggs, separated

1/2 cup (120 ml) milk

1/4 teaspoon cream of tartar

Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven. Butter (or spray with a non stick vegetable spray) a 9 inch (23 cm) round cake pan with three inch (7.5 cm) sides. ( saya just grease dengan butter)

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. (Can also garnish with cherries.)

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 (saya omit krim of tar tar). 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.

Makes one - 9 inch (23 cm) cake. Serves 6 to 8.

Note: Can substitute one - 20 ounce (567 gram) can of pineapple slices (drained). Once drained, pat the pineapple slices dry with paper towel and arrange on top of the sugar mixture. Place a maraschino cherry in the center of each pineapple slice.

Source: Joy of baking