Name: Pineapple Upside-Down Cake
Prep time: 35 min
Cook time: 40 min
Yield: 10
Ingredients: ½ teaspoon ground cinnamon; ½ teaspoon baking powder; 1 teaspoon vanilla extract; 1 teaspoon almond extract; ¼ teaspoon fine sea salt; 150 grams (¾ cup) granulated sugar; 100 grams (½ cup) light brown sugar; 10 pineapple slices, canned; 7-19 maraschino cherries; 56 grams (¼ cup, ½ stick) unsalted butter, melted; 50 grams (½ cup) chopped or halved pecans *optional; 144 grams (1 ¼ cups) cake flour; ⅛ teaspoon baking soda; 35 grams (2 ½ tablespoons) unsalted butter, melted and cooled slightly; 56 grams (¼ cup, 60 milliliters) neutral oil (canola, vegetable, or avocado); 112 grams (½ cup, 120 milliliters) pineapple juice (reserved from the can under topping ingredients); 52 grams (about 3 large) egg yolks, room temperature; 47 grams (about 2-3 large) egg whites, room temperature; 25 grams (⅛ cup) granulated sugar

Instructions

At least 30 minutes before preparing your batter, take the eggs out of the refrigerator to come to room temperature. Separate the eggs. Measure out the rest of the ingredients and keep them together according to their groupings in the ingredient section above.
Position an oven rack to the center position. Preheat the oven to 350°F/175°C.
Line a plate with paper towels and carefully place the pineapple (10 slices) and maraschino cherries (7-19) on top. Gently blot the fruit to remove the excess moisture. Reserve the pineapple juice from the can and set aside.
Pour the melted butter (56 grams/ ¼ cup) into a 9-inch (23 cm) round cake pan. Swirl the butter to coat the bottom of the pan and brush it up the sides. Sprinkle the light brown sugar (100 grams/ ½ cup) and cinnamon (½ teaspoon) evenly over the bottom of the pan.
Arrange the pineapple slices with one ring in the center and six rings around it. Cut the remaining 3 rings in half and place up the sides of the pan.
Decorate with the maraschino cherries. I like to place one in the middle of every pineapple ring leaving room for the nuts but you can also put a cherry in between each ring. Push the cherry down so it's in direct contact with the pan. This way it will come out with a vibrant color not tarnished by the caramel color.
If using pecans (50 grams (½ cup), sprinkle them in the empty spaces.
Dry Ingredients: Sift dry ingredients including cake flour (144 grams/ 1 ¼ cups), baking powder (½ teaspoon), baking soda (? teaspoon), granulated sugar(150 grams/ ¾ cup), and salt (¼ teaspoon) into a large bowl and then whisk together to combine. Set aside.
Wet Ingredients: Whisk the wet ingredients including melted butter (35 grams/ 2 ½ tablespoons), oil (56 grams/ ¼ cup), pineapple juice (112 grams/ ½ cup), vanilla extract (1 teaspoon), almond extract (1 teaspoon), and egg yolks (52 grams/ about 3 large) togetherin a separate medium bowl and set aside.
Egg Foam: In the bowl of a stand mixer fitted with the whisk attachment or with a hand mixer, beat the egg whites (47 grams/ about 2-3 large) on medium speed until they start forming soft peaks.
With the mixer still running, very slowly stream in the granulated sugar (25 grams/ ? cup) and keep beating until stiff peaks form. Set aside.
Use a rubber spatula to stir the wet ingredients into the dry ingredients until just combined. Don’t over-mix the batter.
To the wet/dry ingredient mixture, add about a quarter of the egg white foam and stir it completely into the batter. This will lighten the batter and make it easier to fold the rest of the egg whites in. Add about half of the remaining egg white foam and gently fold it into the batter - be careful not to deflate the whites. Gently fold in the rest of the foam until combined.
Pour the batter into the cake pan directly over the top of the topping. Use a spatula to smooth it out.