- Nonstick cooking spray, for greasing the pan
- 1 MED pineapple (cored and sliced into ½” thick pieces)
- 2¼ C granulated sugar (divided)
- 8 OZ unsalted butter (melted)
- 2 eggs
- ¾ C whole milk
- 1 lemon (zested) (~2 TSP)
- 2 C all-purpose flour
- 2 TSP kosher salt
- ½ TSP baking soda
- ½ TSP baking powder
Oven: 350° F
- Grease a high sided 8-inch cake pan with cooking spray and line with parchment. Line the bottom of the pan with a concentric circles of pineapple slices then arrange the remaining in the center.
- In a medium saucepan, combine ¾ cup sugar with 2 tablespoons water over medium-high heat. Cook, shaking the pan if needed, until an amber caramel forms, 5-6 minutes. Immediately pour over pineapple in an even layer.
- In a large bowl, whisk remaining 1½ cups sugar with butter until smooth. Add eggs and whisk until incorporated, followed by milk and lemon zest.
- Add remaining ingredients to bowl and fold until just incorporated, then pour over the caramel-coated pineapple. Bake until the top is golden and a toothpick inserted into the center comes out clean, 60-70 minutes.
- Let cool 10 minutes, then run a paring knife along the edges of the cake. Place a plate over the cake pan and invert, discarding parchment paper. Let cool slightly, then serve warm.
Yields 8-10 servings.
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