Ingredients:
For topping:
Unsalted butter cut in small pieces -4 tablespoons (1/4 cup)
Light brown sugar -3/4 cup
Medium pineapple - 1 (peeled, and sliced 1/4 inch thick)
Cherries (optional)
For cake Batter:
All purpose flour -1 1/2 cups
Baking powder -2tsp
Salt -1/4 teaspoon
Unsalted butter, -1/2 cup
Granulated white sugar -1 cup (200 grams)
Vanilla extract -1tsp
Large eggs, -2 (separated)
Milk -1/2 cup
Method:
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 round cake pan
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 start to appear around the outside edges of the mixture)
Then remove from heat, and pour into your prepared cake pan. Arrange the fresh pineapple slices on top of the sugar mixture. (Can also garnish with cherries.)
Cake Batter:
In a large bowl,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 then beat in the vanilla extract
Add the egg yolks, one at a time, beating well after each addition.
Add the flour mixture alternately with the milk
In a clean bowl, whisk the egg whites and add into the cake batter
Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45 - 55 minutes until the top of the cake has browned and starts to pull away from the sides of the pan.
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.!!!!Yummy.....
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