Caribbean Pineapple Upside Down Cake

Ingredients:

Caramel topping

• 1 tbsp unsalted butter, plus extra for greasing the pan
• 2/3 cup sugar
• 1 can (566 g) canned pineapple rings
• 2 tbsp fresh Thai chili, chopped

Pie

• 1 and 3/4 cups premium flour
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 0.5 tsp fine salt
• 1/4 tsp crushed red pepper flakes
• 0.5 cup coconut milk
• 0.5 cups of sour milk or kefir
• 1 tsp vanilla extract
• 110 g unsalted butter, room temperature
• 1.5 cups of sugar
• 2 large eggs

Preparation:

1. Preheat oven to 175°C. Grease a 22cm round cake pan with butter, just the sides.
2. Caramel topping:
   
   In a medium saucepan over medium heat, combine the sugar with 1/3 cup water until dissolved. Cook, without stirring, gently swirling the pan occasionally until the caramel turns a light amber color, 4-5 minutes. If necessary, brush any sugar crystals off the sides of the pan with a pastry brush dipped in water. Remove the pan from the heat and whisk in the butter thoroughly (be careful, as the caramel may splatter).
3. Pour the caramel into the prepared pan, tilting it to cover most of the bottom (be careful; the pan will be very hot from the caramel). Arrange the pineapple rings on the caramel and sprinkle the chili powder evenly into the center of each ring. Set aside.
4. Pie:
   
   In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and crushed red pepper flakes; set aside. In a small bowl, combine the coconut milk, buttermilk, and vanilla extract and set aside.
5. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs one at a time, beating after each addition and scraping down the sides of the bowl as needed. Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the milk mixture. Knead until the dough is smooth.
6. Pour the batter over the pineapples in the pan and spread it evenly. Bake until the cake is golden brown and springs back when lightly pressed, and a toothpick or tester inserted into the center comes out clean, 50-60 minutes.
7. Run a knife around the edge of the cake to loosen it from the pan. Let the cake cool in the pan on a wire rack until you can handle it, about 30 minutes. Invert the serving platter and place it on the pan with the cake. Then, holding them together, quickly flip the cake over so that the pineapple-side up is on the platter. Let cool completely. Slice into wedges and serve.