Ingredients

The following ingredients have 12 Servings
  • 12 tablespoons (170 grams) unsalted butter, softened (1 1/2 sticks)
  • 1/2 cup (100 grams) lightly packed brown sugar
  • 2 teaspoons lime or lemon zest
  • 1/2 teaspoon ground cinnamon
  • 8 ounces (225 grams) fresh pineapple, cut into 1/2-inch-thick wedges (about 1/4 pineapple)
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract
  • 2 teaspoons baking powder
  • 1/4 teaspoon fine sea salt
  • 1 1/2 cups (195 grams) all-purpose flour
  • 1/2 cup (125 grams) sour cream or plain yogurt

Instruction

  • Position an oven rack in the lower third of the oven and heat oven to 350 degrees Fahrenheit.
  • Using the back of a spoon, spread 4 tablespoons of the butter over the bottom of a 9-inch cake pan. Scatter the brown sugar and cinnamon evenly over butter. Arrange the pineapple wedges in one even layer over the butter and sugar.
  • In a large bowl, beat the remaining 8 tablespoons of butter, granulated sugar and zest with an electric mixer on high speed until light and fluffy, 2 to 3 minutes. Add the egg yolks and vanilla and beat until smooth.
  • In a medium bowl, whisk or sift the flour with the baking powder and salt. Mix in a third of the flour mixture until only a few streaks of flour remain then mix in the remaining flour. Add the egg whites and sour cream and mix just until smooth.
  • Spoon cake batter on top of the pineapple and spread into an even layer. Bake for 35 to 40 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Cool cake in the pan for 5 minutes then run a knife around the edges and invert it onto a plate to cool. If some pineapple slices stick to the pan, use a spatula to transfer them back on top of the cake and spread a little of the gooey brown sugar sauce over them to cover it up.
  • Serve warm or at room temperature. Refrigerate leftover cake up to 3 days. You can also rewarm slices in the microwave for about 10 seconds.