Pineapple Upside Down Cake

Ingredients:

Topping

• 2 oz. unsalted butter

• 3/4 c. brown sugar

• 4-6 fresh pineapple slices, core removed

Batter

• 2 eggs, separated

• 1/2 tsp. cream of tartar 

• 4 oz. unsalted butter, softened

• 1 c. sugar

• 1 tsp. vanilla

• 1 1/2 c. flour

• 2 tsp. baking powder

• 1/2 tsp. salt

• 1/2 c. whole milk

Instructions:

1. Melt the butter over low heat, and stir in the brown sugar until it dissolves. You will still see some granules of sugar. dont worry; it will all work out once the cake is baked.
2. Pour the mixture into the bottom of a 9-inch cake pan and arrange the pineapple slices over the brown sugar mixture, covering the bottom completely.
4. Preheat the oven to 350 degrees.
5. With your electric mixer, whisk the egg whites with the cream of tartar until you have stiff peaks. Set aside.
6. Sift together the flour, baking powder, and salt.
7. Cream the butter with the sugar until light and fluffy in your stand mixer, about 5 minutes. Add the vanilla and beat in the yolks one at a time, scraping the bowl to ensure everything is incorporated.
9. Follow by adding the flour mixture alternately with the milk. Set aside. 
10. Fold the whites into the batter a third at a time.
11. Pour the batter into the prepared pan and spread it evenly over the pineapple.
12. Bake for 40-50 minutes until the top is browned, the cake pulls away slightly from the pan, and a toothpick comes out clean; a few moist crumbs are ok.
13. Allow to cool for 15 minutes before turning it onto a cake plate.
14. Serve with sweetened whipped cream, and enjoy!

Store leftovers in the refrigerator for up to 4 days.