Chunky Version of a Classic Pineapple Upside-Down Cake... by Lauren Chattman

From sunday's wet market venture, came away with a small ripe pineapple

courtesy of my must-buy-from fruit seller! She told me to take the whole pile.  Hello! There's only two of us at home I replied! I was torn between baking my favorite 'got pineapple in it' hummingbird cake but opted to make for the 1st time ever, an upside-down pineapple cake!

 Below: extremely happy with my Microplane zester!

 
Below: you may not see it but thats the whisk beating the egg whites!

 
Below: picture quality poor with handphone as the camera's gone missing and night baking as well

 
below: guess which spot the one pineapple piece came out stuck to the pan?
I don't remember where now!

 

 
okay, daytime photography with camera I found in the car!

 

 This cake went down well with a steaming cup of my favorite java SEE HERE!

Above:  My latest purchase of IndoCafe in a small drinking glass container!

and I am sharing this post at fellow TCS baker, Paloma at her Coffee Shop blog!

 
My American friend Don who runs the delightful Maritim Guest House in Jakarta with Ita his Indonesian wife, shares the same passion as me where coffee is concerned! IndoCafe of course!
 
UpSideDown Classic (Chunky) Pineapple Cake

Slightly Adapted from Cake Keeper Cakes by Lauren Chattman

You Willl Need For The Topping:
1/2 cup (1 stick) unsalted butter
3/4 cup packed dark brown sugar *(I used only half a cup loose)
1 can (20 oz) of pineapple chunks, drained off the heavy syrup and pat dry. *(I used 1 small ripe pineapple, skinned with 'eyes' removed and cut into chunks)

You Will Need For The Cake:
1 cup unbleached all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs, separated
1 cup granulated sugar *(I used half cup) * could be further reduced!
1 teaspoon grated lemon zest
6 Tablespoons milk   *(I used buttermilk cos its near to expiry date! - no harm done!)
1 teaspoon pure vanilla extract

And Here's How To:

A) First Make the Topping:
Preheat the oven to 350 degrees F.   Grease and flour a round 9" nonstick pan.

Heat the butter in a medium saucepan over medium heat until foaming. Whisk in the brown sugar, turn the heat to low and cook, whisking, for 2 minutes.

Scrape the mixture into the prepared pan and tilt to cover the bottom of the pan. Arrange the chunk pineapple pieces on top and set aside.

B) Make the Cake:
Combine the flour, baking powder and salt.

In a large mixing bowl, bet the egg whites with an electric mixer until they just hold stiff peaks. Transfer to another bowl.

Place the egg yolks and sugar in the same large mixing bowl (no need to wash it) and beat on medium high speed until pale yellow and increased in volume, about 5 minutes. Mix in the lemon zest, milk and vanilla. Stir in the flour mixture until smooth. Gently fold the whipped egg whites into the batter.

Pour the batter over the pineapple topping, gently spreading it into an even layer. *(My batter was a bit watery cos the egg whites was weeping abit so I only need to tilt the pan to level the batter)

Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 40 to 45 minutes. Transfer the pan to a wire rack and let stand for 5mins *(Cos I used a 11"x 6" sheet pan hence a shorter cooking time of 30 to 35 mins)

Holding the pan and a plate together firmly with oven mitts, immediately invert the hot cake onto a plate, replace any pineapple pieces left in the pan into the empty spots. Let the cake cool about 20 minutes or serve at room temperature.

Store uneaten cake in a cake keeper at room temperature or wrap loosely in plastic and store at room temperature for 2 days.