Pineapple Upside-Down Cake - The Local Palate

Ingredients

• 1 batch caramel sauce (recipe follows)
• 1 fairly ripe pineapple, peeled, stemmed, cored, and sliced into ¼-inch thick shapes
• Optional: Cherries, orange segments, coconut, pecans, mango
• 4 tablespoons butter at room temperature
• 4 tablespoons brown butter at room temperature
• 5 ounces granulated sugar
• 2 ounces brown sugar
• ½ teaspoon ground cardamom
• ½ teaspoon vanilla bean seeds
• Zest of 1 lemon or lime
• ½ tablespoon grated fresh ginger
• 4 egg yolks at room temperature
• 11 ounces pastry flour (Capps uses Crema pastry flour from Carolina Ground)
• 1 ounce fine cornmeal
• ½ tablespoon baking powder
• ½ teaspoon salt
• ½ tablespoon vanilla extract (or coconut extract if including coconut in caramel)
• 5 ounces buttermilk at room temperature
• 2 ounces reserved pineapple juice
• 4 egg whites at room temperature