Ricotta Pineapple Upside-Down Cake
A combo of sweet, fresh pineapple paired with a tangy ricotta cake makes for a deliciously decadent flavor combo. Don't use skim ricotta for this—it's too watery, and won't provide the flavor that makes this cake so good.
- Serves: 1 person
- ¼cup unsalted butter, melted
- ½cup firmly packed dark brown sugar
- ½large fresh pineapple - peeled, cored, and cut into 1/4-inch thick half circles
- 1½ cups all-purpose flour
- 2teaspoons baking powder
- 1teaspoon cornstarch
- ½teaspoon salt
- ½teaspoon ground cinnamon
- ¼teaspoon ground nutmeg
- 3large egg whites, at room temperature
- ¾cup sugar
- 2tablespoons sugar
- ¼cup unsalted butter, softened
- 3large egg yolks, at room temperature
- 2teaspoons vanilla extract
- 1cup whole milk ricotta cheese, at room temperature
Step 1Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch round cake pan with at least 2-inch high sides.
Step 2Pour melted butter into the greased pan and swirl to coat. Sprinkle brown sugar evenly over butter. Place pineapple slices in an even layer over the brown sugar, slightly overlapping and trimming pieces to fit as necessary, covering the whole bottom of the pan. Set aside.
Step 3Whisk together flour, baking powder, cornstarch, salt, cinnamon, and nutmeg in a small bowl until combined.
Step 4Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
Step 5Cream together 3/4 cup plus 2 tablespoons white sugar, softened butter, and egg yolks in a large bowl until light and fluffy, about 3 minutes. Add in half of the flour mixture and mix until just combined. Add ricotta cheese and mix until just combined. Add remaining flour mixture, stirring until just combined.
Step 6Add 1/3 of the whipped egg whites to the batter, and fold until no streaks of egg whites remain. Gently fold in remaining egg whites until no streaks of egg whites remain. Pour batter evenly over pineapple slices, and gently smooth into an even layer.
Step 7Place cake pan into the preheated oven and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 50 to 55 minutes.
Step 8Allow cake to cool in the pan 10 minutes before running a knife around the sides to loosen. Invert cake onto a serving platter and let pan sit for a few minutes on top of the cake before removing. Allow cake to cool before serving.