Pineapple Upside Down Cake

🥘 Ingredients

• baking powder
  5 tsp
• brown sugar
  2 c
• cake flour
  2 c
• egg yolks
  8
• fresh pineapple (cored and sliced, or 12 canned slices)
  1
• milk
  1.5 c
• salt
  1 tsp
• sugar
  1.25 c
• unsalted butter
  4 sticks
• vanilla extract
  1 Tbsp

🍳 Cookware

• mixing bowl
• bowl
• stand mixer
• saucepan
• 12x3-inch round metal pan
• serving plate

1. 1

   Preheat your oven to {400%°F}.
2. 2

   Sift cake flour , sugar , baking powder , and salt together into a mixing bowl .

   cake flour: 2 c, sugar: 1.25 c, baking powder: 5 tsp, salt: 1 tsp
3. 3

   In a separate bowl , combine the milk , egg yolks , and vanilla extract .

   milk: 1.5 c, egg yolks: 8, vanilla extract: 1 Tbsp
4. 4

   In a stand mixer , add the unsalted butter (room temperature) to the dry ingredients and mix slightly. Scrape the sides of the bowl, then gradually add the egg yolk mixture. Mix until smooth.

   unsalted butter: 2 sticks
5. 5

   Melt unsalted butter for the topping in a saucepan until boiling. Add the brown sugar and mix until smooth and the mixture turns a light brown color.

   unsalted butter: 2 sticks, brown sugar: 2 c
6. 6

   Pour the caramel mixture into an ungreased 12x3-inch round metal pan . Layer the fresh pineapple (cored and sliced, or 12 canned slices) on top of the caramel. Pour the cake batter over the pineapple, leaving about 1 inch of room at the top of the pan to allow for rising.

   fresh pineapple (cored and sliced, or 12 canned slices): 1
7. 7

   Bake for {35%minutes}. Rotate the pan and continue to bake for an additional {15%minutes}, or until the center is fully cooked.
8. 8

   Let the cake rest in the pan for {15%minutes}. Slowly invert it onto your serving plate .