Pineapple Upside-Down Cake (this one is for my friend April Furst)

Pineapple Upside-Down Cake

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1 1/2 cups butter, softened

3/4 cup brown sugar

4 cups pineapple, cut into 1/2" chunks

1 1/2 cups flour

1 1/2 tsp. baking powder

1/2 tsp. salt

3/4 cup sugar

2 eggs

1 egg white

1 tsp. vanilla

1/3 cup whole milk, at room temperature

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Pre heat oven 350*

Use a 9" cake pan with 3 " sides (to avoid spill overs).

Place 1/2 cup butter into cake pan and place in oven until the butter melts, 3-5 minutes.

Remove pan from oven, stir the brown sugar into melted butter,

then pat mixture evenly over bottom. Arrange pineapple pieces

 over sugar in a single layer and set aside. Whisk flour, baking powder and salt

in a medium bowl and set aside.

Beat remaining cup of butter and sugar together until light and fluffy.

About 3-5 minutes. Beat in eggs and egg white one at a time.

 Beat in vanilla, scraping down the sides. Add half of flour mixture.

Beat in half of the milk. Add remaining flour and remaining milk.

Mixture will be thick.  Drop mounds of batter over pineapple.

Smooth top, then rap the pan several times to settle the batter.

Bake for 45-50 minutes bake until golden brown.

 And when toothpick inserted into center comes out clean.

Cool on wire rack for 10 minutes. Run a knife along edge to loosen cake from pan.

Flip the cake into the serving platter. Let cool.

Can serve with whipped cream or a scoop of vanilla ice cream

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