Pineapple Upside-Down Cake with Browned Butter Ice Cream

Servings: 8-10 people

Ingredients:

For the cake:

• 1 cup (200g) unsalted butter, softened
• 3/4 cup (180g) granulated sugar
• 1/2 cup (120g) packed light brown sugar
• 2 large eggs
• 2 cups (250g) all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) pineapple juice
• 1 cup (120g) pineapple rings, fresh or canned

For the browned butter ice cream:

• 1/2 cup (110g) unsalted butter
• 1 cup (200g) granulated sugar
• 2 cups (400ml) heavy cream
• 1 tsp vanilla extract

Instructions:

Make the cake:

1. Preheat your oven to 350°F (180°C). Grease a 10-inch (25cm) tube pan or bundt pan and set it aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, use an electric mixer to cream together the butter and sugars until light and fluffy.
4. Beat in the eggs one at a time, then stir in the pineapple juice.
5. Gradually add the flour mixture, mixing until just combined.
6. Stir in the pineapple rings.

Prepare the browned butter ice cream:

1. In a medium saucepan, melt the butter over medium heat. Cook, stirring occasionally, until it turns golden brown and has a nutty aroma (about 5-7 minutes).
2. Remove the browned butter from the heat and stir in the sugar until dissolved.
3. Let the mixture cool slightly before whisking in the heavy cream and vanilla extract.

Assemble and bake the cake:

1. Arrange the pineapple rings in a single layer on the prepared pan.
2. Pour the batter over the pineapple, spreading it evenly to cover.
3. Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
4. Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.

Serve with browned butter ice cream:

1. Scoop the browned butter ice cream on top of the warm cake, allowing it to melt slightly.
2. Garnish with additional pineapple rings if desired.
3. Enjoy!

Note: The publication date and author name are fictional and for demonstration purposes only.