Pineapple Upside Down Cake

I've settled into my new apartment with its tiny kitchen and I finally (well, it was actually a couple weeks ago) decided to attempt to bake in my mini oven with my single counter top.  Since this is a Boston apartment, I figured it was only fitting to use a recipe by a Boston chef.  The cake was a bit too sweet for my taste, but it was undeniably delicious.

If you don't tend to like overly sweet things, simply omit the syrup.  Just line the pan with the caramelized pineapple chunks and toss the remaining liquid.  Add a scoop of rich vanilla ice cream, sit back, and enjoy!

---Ingredients-----------------------------------------------------------

1 pineapple
1 3/4 c granulated sugar
1/2 c water
6 T softened unsalted butter + 1/2 c melted unsalted butter
1 c all-purpose flour
1 t baking powder
1/4 t salt
2 eggs
2 egg yolks
1 t vanilla extract

---Preparation-----------------------------------------------------------

Quarter the pineapple lengthwise and remove the peel and core. Slice into 3/4 inch thick slices.

Put 3/4 c sugar in a medium saucepan (large enough to hold all the pineapple). Add the water and swirl to wet the sugar. Gently heat the pan over high heat and leave it undisturbed until the contents come to a rolling boil. Continue to boil until the contents begin to caramelize (after 3-4 minutes). When you see color in the pan, gently swirl to caramelize the sugar evenly. When the sugar is golden brown, reduce the heat to low and whisk in the softened butter (it will steam - be advised). Carefully add the pineapple and stir until it is thoroughly coated with the caramel. (Some of the caramel will harden but it will reliquify as it continues to cook.) Turn up the heat to medium-high and allow the syrup to boil. Turn down the heat and simmer for 8-12 minutes until the pineapple is golden brown. Using a fork, remove the pineapple chuck and set aside. Continue to boil the remaining liquid until it is thick and syrupy.

Preheat the oven to 350F. Generously butter a 9-inch round cake pan (or an 8-inch square will work just fine).

Line the bottom of the pan with the pineapple. Make a second layer if you must. Pour the syrup from the pan over the pineapple.

In a medium bowl, Sift together the dry ingredients. In a large bowl, whisk together the eggs and egg yolks, followed by the remaining sugar, vanilla, and room temperature melted butter. Fold the dry ingredients into the wet using a rubber spatula.

Pour the batter evenly over the pineapple and tap gently to make sure the batter fills in any crevices.

Bake for 50 to 60 minutes on a center rack until the top is golden brown and springs back to the touch. Let cool in the pan for 30 minutes on a wire rack, or until cool enough to handle.

Invert the cake onto a serving plate and let cool for another 30 minutes before serving. Serve warm or at room temperature alongside a generous serving of vanilla ice cream or fresh whipped cream.

The cake should be stored in an air tight container at room temperature for up to two days or up to a week in the refrigerator.