Pineapple Upside-Down Cake

Preheat the oven to 175C.

Pat the 6 pineapple rings very dry, then coat the bottom and sides of the pan lightly with some of the unsalted butter so the caramel releases cleanly.

Sprinkle the 90 g brown sugar evenly over the buttered base and arrange the pineapple rings tightly.

Keep the gaps small so the melted butter and sugar form an even caramel layer instead of pooling in one area.

Beat the remaining butter with 110 g sugar on medium speed until the mixture looks lighter and creamy.

Add the 2 eggs one at a time, mixing well after each so the batter stays smooth and does not split.

Add the 150 g cake flour and 90 ml milk in alternating portions, folding briefly with a spatula.

Stop as soon as no dry flour remains because overmixing can make the sponge dense and tough.

Pour the batter over the pineapple and level the surface gently.

Spread from the center toward the edges with light pressure so the rings do not shift and the cake bakes with an even thickness.

Bake for 35-40 minutes, until a skewer comes out without wet batter and the top feels set.

Cool for 10 minutes, run a knife around the edge, then invert onto a plate while still warm.