Pineapple Upside-Down Ice Cream Cake

Ingredients:

Ice cream layer

• 4 cups dulce de leche ice cream, softened

Pineapple topping

• 1 tbsp (15 g) butter, plus extra for greasing the pan
• 0.5 cup granulated sugar
• 1/3 cup water
• 6 pineapple rings, 0.5 cm thick (1 whole, the rest cut in half)
• 6 maraschino cherries, halved, stems removed

Cake

• 1 and 3/4 cups premium flour
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 0.5 tsp salt
• 3/4 cup whole milk
• 1/4 cup sour cream
• 1 teaspoon vanilla paste
• 110 g butter, room temperature
• 1 cup granulated sugar
• 2 large eggs

Pineapple compote

• 1 cup chopped dried pineapple
• 0.5 tbsp. pineapple juice
• 2 tbsp. l. brown sugar
• Juice of half a lemon
• 1/3 cup water
• A pinch of salt
• 1/4 tsp vanilla paste

Preparation:

1. Prepare a layer of ice creamLine a 9-inch (22 cm) round cake pan with plastic wrap. Pour the ice cream into the pan and spread it with an offset spatula to create a smooth, even layer. Freeze for about 2 hours.
2. Prepare the pineapple toppingPreheat oven to 350°F (175°C). Butter the inside of another 9-inch (22-cm) springform pan. In a medium saucepan, combine the sugar and water and heat over medium heat until the sugar dissolves. Cook, swirling the pan gently but not stirring with a spoon, until the mixture turns light brown, 6-10 minutes. Remove the pan from the heat and thoroughly stir in the butter.
3. Pour the caramel into the prepared cake pan, quickly swirling it to coat the entire bottom before the caramel hardens (use a rubber spatula to push the caramel toward the sides if necessary). Place a whole pineapple slice in the center of the caramel, then arrange the remaining slices around it in the same direction. Place a maraschino cherry halves, cut side up, in the center of each slice.
4. Bake the cakeIn a large bowl, whisk together the flour, baking powder, baking soda, and salt. In a liquid measuring cup, whisk together the milk, sour cream, and vanilla extract until smooth. In a large bowl, beat the butter and sugar with a mixer on medium speed until light and fluffy, about 4 minutes. Beat in the eggs one at a time. Reduce the speed to medium-low and beat in the flour mixture in three additions, alternating with the milk mixture, until the dough comes together. Scrape down the sides of the bowl with a spatula, then increase the speed to medium and beat for another 30 seconds.
5. Pour the batter into the pineapple-topped pan and spread it evenly over the surface. Bake until the cake is well-browned and a toothpick inserted into the center comes out clean, 55 minutes to 1 hour. Run a knife around the cake to loosen it from the sides of the pan, then transfer it to a wire rack and let cool in the pan for 30 minutes. Then turn the cake out onto a wire rack and cool completely.
6. Meanwhile, prepare the pineapple compote.Combine the drained pineapple, pineapple juice, brown sugar, lemon juice, water, and salt in a saucepan. Bring to a simmer over medium heat and cook until the pineapple is soft and the liquid is syrupy, 8-12 minutes. Remove from heat and stir in the vanilla extract. Transfer the mixture to a food processor and pulse until the pineapple is pureed. Let cool.
7. Assemble the cakeWash a 22cm (9.5in) cake pan and line it with plastic wrap, leaving a 2-inch (5cm) overhang. Using a long serrated knife, cut the cake in half horizontally. Place the half without the pineapple cut side up in the pan. Spoon the pineapple compote over the top and spread it evenly.
8. Remove the frozen ice cream disc and carefully place it on top of the compote. Place the remaining cake half on top, pineapple side up. Cover with plastic wrap and freeze for at least 4 hours or overnight. Remove the cake from the pan by pulling the ends of the wrap; transfer it to a serving platter. Let it sit at room temperature for 10 minutes before slicing.