Pineapple Upside-Down Cake

Ingredients:

Pineapples

• 2 tablespoons unsalted butter
• 0.5 cup dark brown sugar
• 1 can (560 g) of canned pineapple rings, drain the juice into a separate container
• 1 can (560 g) of canned pineapple chunks, drain the juice into a separate container

Pie

• 1 and 1/3 cups premium flour
• 2 tsp baking powder
• 1/4 teaspoon fine salt
• 0.5 cups whole milk
• 2 tsp vanilla extract
• 1/4 cup canned pineapple juice
• 3/4 cup granulated sugar
• 0.5 cup unrefined coconut oil
• 1 large egg

Preparation:

1. Preheat oven to 175°C.
2. Pineapples:
   
   In a 10-inch cast-iron skillet, melt the butter over medium heat and add the brown sugar. Cook, stirring constantly, until the sugar melts, about 2 minutes. Remove from heat and arrange the pineapple slices in the skillet. Fill any gaps with pineapple chunks. Set aside.
3. Pie:
   
   Meanwhile, combine the pie ingredients in the following order: In one bowl, whisk together the flour, baking powder, and salt. In another bowl, combine the milk, vanilla extract, and 1/4 cup of canned pineapple juice.
4. In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar and coconut oil on medium speed until thick, about 3 minutes. Stir in the egg. Add half the flour mixture and mix on low speed until fully incorporated. Add the milk mixture and mix until fully incorporated. Add the remaining flour and knead until smooth, about 1 minute.
5. Pour the batter over the pineapple slices in the pan and spread evenly. Bake until the top is golden brown and a toothpick inserted into the center comes out clean, 25-35 minutes, checking the cake after 20 minutes to make sure it's not burning. If the cake starts to brown too quickly, cover it loosely with foil.
6. Let cool for 15 minutes. Cover with a cutting board or large plate and invert the pie. Taaaaam, serve!