Name: Pineapple Upside Down Cake
Cook time: 1 h 15 min
Yield: 1 recipe
Ingredients: 225 g salted butter; 1 cup white sugar; 1 cup brown sugar; 4 pieces whole eggs; 3 cups all-purpose flour; 1 ½ teaspoon baking soda; 2 teaspoons baking powder; 1 ½ cups heavy cream; 2 tablespoons white vinegar; 560 g pineapple chunks

Method

12 steps

Caramelize 2 to 3 tablespoons of sugar in an 8-inch round pan until amber color, then let it cool slightly.
Place pineapple chunks on the caramelized sugar in the pan without greasing the pan beforehand.
Cream together 225 g salted butter, 1 cup white sugar, and 1 cup brown sugar until light and fluffy, about 4 to 6 minutes.
Scrape sides of the mixing bowl, then add eggs one at a time, scraping sides after each addition.
Sift together 3 cups all-purpose flour, 1 ½ teaspoon baking soda, and 2 teaspoons baking powder.
Add dry ingredients to the butter and egg mixture gradually, alternating with sour cream made from cream and vinegar, mixing gently.
Scrape sides and bottom of the bowl frequently to ensure even mixing.
Divide the batter evenly between two prepared pans with pineapple on the bottom, then bake at 350°F (177°C) for 75 to 90 minutes.
Remove from oven while still hot, loosen sides, and flip onto a serving plate to release the cake.
Let the cake cool at room temperature, then refrigerate overnight for best flavor.
Optional: Brush the top with honey and melted butter mixed with pineapple jam for a glossy finish.
Slice and serve with optional ice cream or coffee.

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