Classic Upside-Down Pie

Ingredients:

Fruit base

• 60 g butter
• 135 gr. brown sugar
• 2 teaspoons lemon juice
• 5-6 slices of fresh or canned pineapple rings

Cupcake

• 180 ml of sour milk
• 80 ml vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 200 g of premium flour
• 150 g of sugar
• 1 teaspoon baking powder
• 0.5 tsp salt
• 1/4 teaspoon of baking soda
• 1/8 tsp ground nutmeg
• 20 g sweetened coconut flakes

Preparation:

1. Preheat oven to 175°C.
2. Place a 9-inch ovenproof skillet over medium heat. Melt the butter and brown sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the skillet from the heat. Place the pineapple rings in the syrup, keeping them close together but not overlapping.
3. In a large bowl, whisk together sour milk, vegetable oil, eggs, and vanilla. In a separate bowl, sift together the flour, sugar, baking powder, salt, baking soda, and nutmeg. Add the mixture to the bowl with the sour milk and whisk until smooth. Stir in the coconut flakes. Slowly pour the batter over the pineapples (being careful not to dislodge the fruit).
4. Bake the cake for 30-35 minutes, until a toothpick inserted into the center comes out clean. If you're using fresh pineapple, you may need to bake for an additional 5-10 minutes.
5. Let cool for 30 minutes without removing from the pan. Cover the pan with a plate and invert it. Lift the plate with the cake, with the pineapple visible on the surface. Serve warm or at room temperature.