Aloha! We're really enjoying our trip to Kaua'i and I'll post some of our photos and experiences when we get home next week. In the meantime, here's a recipe for one of my favorite summer desserts!
Pineapple Upside Down Cake (8 servings)
from Joy of Baking
4 T unsalted butter, cut into small pieces
3/4 cup light brown sugar
Enough thinly cut pineapple slices to cover the bottom of a 9 inch pan
1.5 cups all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/2 cup unsalted butter, room temperature
1 cup white sugar
1 tsp. vanilla extract
1/2 cup milk
2 large eggs, separated
1/4 tsp. cream of tartar
Preheat the oven to 350 degrees and butter (or spray) a 9 inch round cake pan (or a springform pan with the bottom wrapped in foil).
Make the topping: Place the 4 T butter and the brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking without stirring for a few minutes more or until the edge begins to bubble (the sugar starts to caramelize). Remove from heat and pour into your prepared cake pan. Evenly arrange the fresh pineapple slices on top of the sugar mixture.
Make the batter: Sift together the flour, baking powder and salt and set aside. In another bowl, cream together the butter and sugar until light and fluffy. Scrape down the sides of the bowl and then beat in the vanilla extract. Add the egg yolks one at a time, beating well after each addition. Scrape down the bowl. Add the flour mixture (in 3 additions) alternately with the milk (2 additions, ending with the dry ingredients).
In a clean bowl, beat the egg whites with the cream of tartar just until the whites hold a firm peak. With a large spatula, gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. Bake in preheated oven for 40-50 minutes or until the top of the cake has browned and starts to pull away from the edges of the pan. A toothpick inserted into the middle (not all the way down to the pineapple) should come out clean.
Remove from the oven and cool on a wire rack for about 10minutes. After running a knife around the edge of the pan, invert the cake onto a serving platter. Serve with whipped cream or ice cream.