I believe that the upside down pineapple cake is one of the first cakes that I tried to bake when I approached pastry and it seemed very difficult, such a complex job that was amply rewarded by the satisfaction of that precise and geometric design on the surface.
Originally I did not prepare the caramel, I simply put the pineapple slices on the bottom and poured the dough: over the years I have gained confidence and I have always gone a little further, but certainly my preferences always fall on simple desserts , clean flavors, traditional doughs, a bit like this cake. It is scented with butter and, in my case, also with cinnamon: soft, perfect to accompany a good tea, but also a good idea to celebrate a birthday and cover it with candles.
Certainly it was also part of some of your parties, I'm sure: if you have no feeling with pineapples, apricots or pears in syrup are also fine, but I wouldn't match them with walnuts in that case. If you want to make it even more old fashioned, the candied red cherry, the slightly plastic one, will be absolutely a must that you cannot give up.
Despite being a homemade dessert, I like to take great care and present it at its best: I love that the edges are precise and clean and for this I stick the parchment paper well and patiently to the sides of the pan. I can't see when the paper is crushed inside forming all the waves on the edges of tarts or soft cakes, which then inevitably these folds get into the dough and when you turn out from the mold some pieces come away ... It is important to pay close attention when turning the cake upside down: it must still be warm so that the caramel is still soft, but your hands must be protected because if it drips out a little you can burn yourself.
I hope my video recipe will make you want to prepare it and ... to go back to time.
First, prepare all the ingredients weighing them so that execution will be easier and faster. Also prepare the cake pan, lining the bottom and edges with parchment paper.
After that, divide the egg yolks and egg whites into two bowls. Remove the pineapple slices from the jar, drain them well and keep half a can of juice. Melt the butter on a low heat and let it cool.
Beat the yolks with the sugar. Beat also the egg whites, to become fluffly.
Add the cooled melted butter to the whipped yolks and stir gently, then pour the pineapple juice. Now sift the flour, baking powder, salt and cinnamon inside this bowl. Add the whipped egg whites until stiff, mixing with slow movements and you will get a soft and silky dough. In a pan, place the water and sugar for the caramel and cook over low heat without ever touching it with spoons or other tool, but simply by moving the pan. When it is well browned, pour it into the cake tin. Arrange the pineapple slices on the caramel in nice order and complete with pistachios, walnuts or candied cherries, at your taste. Pour the prepared dough over it and bake at 170 degrees for about 45 minutes, making a toothpick test to verify that inside is also well cooked and not too moist.
