Pineapple Upside-Down Cake

The six pineapple rings are patted thoroughly dry before they enter the pan. Some of the 140 g of unsalted butter coats the bottom and sides in a thin layer, and 90 g of brown sugar is spread evenly across the base. The rings are placed close together so that large uncovered gaps do not collect the melting sugar and butter in one area. The remaining butter is beaten with 110 g of sugar until the mixture looks lighter and creamy. Two eggs are incorporated one at a time, with each mixed in before the next is added. The 150 g of cake flour and 90 ml of milk are then folded in as alternating additions. Mixing stops as soon as no dry flour remains, avoiding additional work after the batter has come together. The batter is spread gently from the center toward the edges so the pineapple pattern beneath it does not shift. The cake bakes at 175°C for 35-40 minutes. A skewer with no wet batter attached and a set surface indicate that the cake is ready to leave the oven. It cools in the pan for 10 minutes before a knife is run around the perimeter. Placing the serving plate over the pan and turning both together reveals the pineapple and melted brown-sugar layer while the cake is still warm enough to release.