The best pineapple upside-down cake

Sorry for the long wait, I have been suffering from a "baker's block" to decide what to bake and have the energy to write recently. Here I am again to share with you my recent baking experiments. 

The pineapple upside down cake has been an American classic, which I miss a lot after moving back to Asia. Amidst the fast growing pastry industry, it has been receding slowly from the dessert menu. However, there's something about the juicy pineapples and the rustic look of the cake that makes me crave for again. I am definitely intrigued to try new flavors and combinations, but the classics are always my go-to choice if I can't decide what to get. The pineapple cake is one of the examples. When I stumbled upon a beautiful fresh pineapple from the supermarket, the first thing popped in my mind is to bake this cake. 

This recipe is adapted from Joy of Baking. The yellow cake recipe calls for whipped egg whites instead of whole eggs. I was surprised what a big difference it makes by doing the extra step. Glad I didn't take the easy way out. 

Baking time: 45-55 minutes

Yield: one 9" round cake

Ingredients:

Topping:
4 tablespoons (1/4 cup) (55 grams) unsalted butter, cut in small pieces
1/2 cup (140 grams) light brown sugar (original recipe calls for 3/4 cup)
1 medium pineapple(peeled, quartered, cored, and sliced 1/4 inch thick)
Maraschino cherriesor candied cherries (optional, I didn't use cherries this time)

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
1/2 cup and 2 tbsp (120 grams) granulated white sugar (the original recipe calls for 1 cup but I cut back for less sweetness)
1 teaspoon pure vanilla extract
2 large eggs, separated
1/2 cup (120 ml) milk
1/4 teaspoon cream of tartar (I opted with 1 tbsp of sugar since I don't have it at that moment)

Steps:

1. Preheat oven to 350˚F (175˚C). Butter a 9" round cake pan generously to avoid sticking
2. Topping: Place butter and brown sugar in a small saucepan and stir over medium heat until butter and sugar are dissolved. Continue cooking, without stirring, for a few minutes or until it starts to bubble. 
3. Then remove from heat, and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on top of the sugar mixture. Set Aside (Can also garnish with cherries.)
4. Cake: In a large bowl, sift or whisk together the flour, baking powder, and salt
5. Use an electric 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. Add the flour mixture (in three additions), alternately with the milk (in two additions), ending with the dry ingredients
   
6. In a clean bowl, whisk the egg whites with the cream of tartar (optional) just until the whites hold a firm peak. Take 1/3 of egg whites and add into the cake batter first. Mix the rest of the egg whites into the batter. Pour the batter into the cake pan, smoothing the top. 
7. Bake in preheated oven for 45 -55 minutes, or until golden brown (a toothpick inserted into the cake part 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 when it's still warm