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1 pineapple

1 ½ cups (250 grams) sugar

½ cup (120 grams) water

2 tablespoons (1 stick/86 grams) unsalted butter, melted

1 cup (140 grams) unbleached all-purpose flour

1 teaspoon baking powder

¼ teaspoon kosher salt

2 eggs, at room temperature

½ cup (120 grams) sour cream

1 teaspoon vanilla extract

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1. Using a serrated knife, peel, halve, and core the pineapple, then cut into ¼-inch-thick slices. Cut the slices in half.

2. Put ¼ cup (150 grams) of the sugar in the bottom of a medium saucepan. Add the water and gently swirl the pan to moisten the sugar; if necessary, poke your fingers around the bottom of the pan to make sure all of the sugar is moistened with water.

3. Place the pan over high heat and leave it undisturbed until the contents come to a rolling boil. Then continue to boil rapidly, without moving the pan, until the sugar syrup starts to caramelize. This will take 3 to 4 minutes; the sugar syrup will boil furiously, and then you will see some of the syrup start to color and darken around the edge of the pan.

4. When you see color in the pan gently swirl the pan in a circular motion so the sugar caramel-izes evenly, and then keep swirling geritly until the caramel is a mediurn golden brown Turn down the heat to low and whisk in the 6 tablespoons nutter tie careful, as the caramel may sputter and steam Carefully add the pineapple and stir until it is coated with the caramel. Don't worry if some of the caramel hardens, it will reliquefy as it con-tues to cook. Turn up the heat to medium-high and bring to a boil. Then turn down the heat to medium-low and simmer for 8 to 12 minutes, or until the pineapple turns golden brown. The pine-apple will release juice and liquefy the caramel Using a fork, transfer the pineapple to a plate Con-tinue to boil the remaining liquid on medium-high heat for 2 to 3 minutes, or until thick and syrupy.

Position a rack in the center of the oven, and heat the oven to 350 degrees F. Generously butter 9-inch round cake pan.

Add all of the pineapple and the caramel syrup to the prepared pan, arranging the pineapple in concentric circles and covering as much of the bottom of the pan as possible. Cut the pineapple quarters into smaller pieces to fill in any gaps, and double layer the pineapple if there is extra.

In a medium bowl, sift together the flour, baking powder, and salt in a large bowl, whisk together the eggs and egg yolks until blended, then slowly whisk in the remaining 1 cup (200 grams) sugar, the vanilla, and the cup melted butter. Using a rubber spatula, fold the flour mixture into the egg mature just until well combined.

Pour the batter evenly over the pineapple in the cake pan. Tap the pan gently on a countertop to get rid of any air bubbles in the batter and to make sure the batter fills in any crevices in the pineapple and settles into the bottom of the pan

Bake for 50 to 60 minutes, or until the top is golden brown and springs back when pressed in the middle with a fingertip. Let cool in the pan on a wire rack for about 50 minutes, or until cool enough to haridie.

Place a serving plate upside down on top of the cake pan, then holding the pan and the plate tightly together, carefully invert thern Lift off the cake pan. If some of the pineapple sticks to the pan, remove it and replace it in its place on top of the cake. Let the cake cool for at least another 50 minutes, then serve warm or at room temperature

The cake can be stored in an airtight container at room temperature for up to 2 days