Pinapple Upside-down Cake

4 cups pineapple chunks

1 cup light brown sugar

3 tbsp unsalted butter

½ tsp vanilla

1 ½ cups unbleached flour

1 ½ tsp baking powder

½ tsp salt

½ cup unsalted butter - cool

¾ cup sugar

2 eggs - room temperature

1 egg white

1/3 cup milk

Spray 9” cake pan - cook sugar and pineapple, 15-18 minutes, till fruit is translucent and light brown. Strain and simmer juices till large bubbles form. Whisk in buttery vanilla and pour into cake pan. Cream butter and sugar for 3-4 minutes, at a medium speed. Add vanilla and 1 egg at a time, add egg white then add 1/3 of whisked dry ingredients. Then ½ of milk, ending with the flour mix. Place pineapple in cake pan. Press fruit into caramel. Mound batter over pineapple, spread evenly and tap pan.

Bake at 350m for 45-50 minutes, cool 10 minutes, turn onto plate, cool 2 hours