Ricotta-Infused Pineapple Upside-Down Cake

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch round cake pan with sides at least 2 inches high.

2. 2

   Pour the melted butter into the greased pan and swirl to coat. Evenly sprinkle the brown sugar over the butter. Arrange the pineapple slices in an even layer over the brown sugar, slightly overlapping and trimming pieces as needed to cover the entire bottom of the pan. Set aside.

3. 3

   In a small bowl, whisk together the flour, baking powder, cornstarch, salt, cinnamon, and nutmeg until combined.

4. 4

   In a glass, metal, or ceramic bowl, beat the egg whites until stiff peaks form.

5. 5

   In a large bowl, cream together 3/4 cup plus 2 tablespoons white sugar, the softened butter, egg yolks, and vanilla until light and fluffy, about 3 minutes. Mix in half of the flour mixture just until combined. Add the ricotta cheese and mix just until combined. Stir in the remaining flour mixture just until combined.

6. 6

   Add 1/3 of the whipped egg whites to the batter and fold until no streaks remain. Gently fold in the remaining egg whites until no streaks remain. Pour the batter evenly over the pineapple slices and gently smooth the top into an even layer.

7. 7

   Place the cake pan in the preheated oven and bake until a toothpick inserted in the center comes out with a few moist crumbs, 50 to 55 minutes.

8. 8

   Let the cake cool in the pan for 10 minutes, then run a knife around the edges to loosen. Invert the cake onto a serving platter and let the pan rest on top of the cake for a few minutes before removing. Allow the cake to cool before serving.

• Calories 252.86 kcal Moderate
• Protein 5.74 g Moderate
• Carbs 42.24 g Moderate
• Total Fat 6.77 g Moderate
• Saturated Fat 3.83 g Moderate
• Trans Fat 0.05 g High
• Cholesterol 70.29 mg High
• Sodium 141.4 mg Moderate
• Fiber 0.75 g Low Source
• Sugar 26.27 g High
• Added Sugar 0.0 g Low Source
• Calcium 75.91 mg Low Source
• Iron 1.27 mg Low Source
• Potassium 33.83 mg Low Source
• Vitamin A 88.78 mcg_rae Low Source
• Vitamin C 0.34 mg Low Source
• Vitamin D 0.93 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Wheat 🌾
• Gluten
• Corn 🌽