Pineapple Upside-Down Cake with Browned Butter and Pecan Streusel

Servings: 8-10 people

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Preheat the oven to 350°F (180°C). Grease a 10-inch (25cm) tube pan or Bundt pan.
Prepare the browned butter by melting it in a small saucepan over medium heat. Stir occasionally until it turns golden brown and develops a nutty aroma. Remove from heat and stir in granulated sugar to combine.
In a large mixing bowl, whisk together flour, baking powder, and salt.
In another large bowl, use an electric mixer to cream together the softened butter and sugars until light and fluffy.
Beat in eggs one at a time, followed by pineapple juice.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour half of the batter into the prepared pan, followed by 1/2 cup (120g) of brown sugar sprinkled evenly on top. Arrange the pineapple rings and pecan halves in a single layer.
Pour the remaining batter over the pineapples and sprinkle with an additional 1 tablespoon (15g) of brown sugar.
Prepare the streusel by mixing together flour, brown sugar, butter, and chopped pecans until crumbly. Sprinkle evenly over the top of the batter.
Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Tips:

For an extra crispy streusel, chill it in the refrigerator for at least 30 minutes before sprinkling over the batter.
To ensure even browning of the butter, cook it over medium heat and stir occasionally until golden brown.
When arranging the pineapple rings, create a pattern by placing a ring on top of another to create a layered effect.