Pineapple Upside Down Cake

This is not a regular cake in my household, and my idea of a pineapple treat is actually Pineapple Tarts. But somehow, I was thinking about the cake sometime ago. Then, DrNotts mentioned the cake a few days after that. All the more reason to bake one and see how it will turn out. I found quite a number of recipes, and did not know which one to choose. But the morning that I planned to bake the cake, I simply pick the hardest one to do. It's not really hard actually, this recipe just required the egg yolks and whites to be separated when other recipes mostly use the whole egg as it is.

I made the cake during the Chinese New Year celebration, just because pineapple is associated to the celebration. The pineapple symbolizes wealth, luck and excellent fortune to the Chinese.

Pineapple Upside Down Cake

4 tbsp unsalted butter, cut into small pieces
3/4 cup light brown sugar
1 medium pineapple, peeled, sliced 1/4-inch thick and cored
Maraschino cherries or candied cherries (optional)

Cake batter:
1 and a half cup all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup brown sugar
1 tsp vanilla extract
2 large eggs, separated
120 ml milk
1/4 tsp cream of tartar

1. Preheat oven to 170 C. Grease a 9 inch round cake pan with a three inch sides.
2. 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. Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices and cherries on top of the sugar mixture.

3. In a bowl, whisk together the flour, baking powder and salt.
4. Beat the butter and sugar until light and fluffy in another bowl. Scrape down the sides of the bowl and add 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 in the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients.
5. 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.
6. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 45-50 minutes.
7. Remove from oven and place on a wire rack to cool for about 10 minutes.
8. Run a sharp knife around the edge of the pan and invert the cake onto your serving plate.

Original recipe by Joy of Baking 

Remark: The cake does look like it was burnt in the oven, but I can assure you that that is not the case. It is moist and turned out great.