Pineapple Upside-Down Cake
Why This Recipe Works
For our pineapple upside-down cake recipe, we cooked a whole pineapple alone with light brown sugar, which allowed the fruit to caramelize nicely and become infused with syrup. Later, when we strained out and reserved the fruit, we could thicken the syrup with butter and added heat. The cake batter for our upside-down cake recipe, however, needed to support its topping without becoming a gummy mess. A series of experiments revealed that adding an egg white to the batter provided a light and sturdy base for the pineapple chunks.