Pineapple upside-down cake

Instructions

1. Step 1

   Preheat the oven to 175°C with a rack in the middle, letting it heat through while you prepare the pineapple layer. A steady temperature from the start helps the cake rise evenly and keeps the caramel on the bottom from staying raw. The oven is ready when the heating light goes off.

   Mark step 1 as done

2. Step 2

   Melt 55 g unsalted butter in a small saucepan over medium heat, add 100 g brown sugar and stir constantly for about two minutes, then pour it straight into the bottom of a 23 cm round cake pan and spread it flat. This butter and sugar layer turns into caramel in the oven and clings to the pineapple. It's ready when the sugar has almost completely dissolved, thickened and is bubbling gently.

   Medium heat.

   Mark step 2 as done

3. Step 3

   Pat 320 g fresh pineapple rings dry with paper towels and arrange them snugly over the caramel, placing 35 g pitted cherries in the center of each ring if you're using them. Well-drained pineapple keeps the caramel from thinning out and the cake from turning soggy. The bottom of the pan is ready when it's almost completely covered with fruit.

   Mark step 3 as done

4. Step 4

   Put 115 g softened unsalted butter and 150 g granulated sugar in a bowl and beat with a mixer on medium speed for about three minutes. This step beats air into the butter for a light, fluffy cake. The butter is ready when it turns ivory white and is fluffy and smooth like whipped cream.

   Suggested time: about 3 minutes.

   Mark step 4 as done

5. Step 5

   Add 100 g eggs one at a time along with 5 g vanilla extract, beating well after each addition. Adding the eggs gradually keeps the mixture from curdling. The batter is ready when it's silky, glossy and free of lumps.

   Mark step 5 as done

6. Step 6

   Sift 190 g all-purpose flour with 6 g baking powder and 2 g salt, then add it to the bowl alternately with 120 g whole milk, beginning and ending with the flour, mixing on the lowest speed. Adding it in portions lets the flour absorb the milk evenly without turning tough. Stop as soon as the last streaks of dry flour disappear.

   Mark step 6 as done

7. Step 7

   Spoon the batter over the pineapple, starting at the edge of the pan and gradually spreading it toward the center with a flat spatula so you don't knock the fruit out of place. A level layer of batter bakes evenly and gives a smooth top once the cake is flipped. This step is done when the batter covers the pineapple completely and is fairly level.

   Mark step 7 as done

8. Step 8

   Bake at 175°C for about 40 to 50 minutes, laying a loose sheet of foil over the top if it browns too quickly. The heavy, juicy fruit layer means this cake needs longer in the oven than a regular butter cake. It's done when the top is golden brown, springs back when pressed lightly and a skewer inserted in the center comes out clean.

   Bake at 175°C for about 40 to 50 minutes.

   Mark step 8 as done

9. Step 9

   Let the cake rest in the pan for about ten minutes, run a knife around the sides, place a plate over the pan and flip it over in one confident motion. If you wait too long, the caramel will harden and stick firmly to the bottom of the pan. It's done when the pineapple layer sits neatly on top with the caramel trickling gently down the sides.

   Suggested time: about 10 minutes.

   Mark step 9 as done