Pineapple Upside Down Cake

For the sauce and pineapple later:
Heat a heavy bottom grill pan. Add butter and grill one side of the pineapple slices till you get beautiful grill marks. Set the grilled pineapple pieces aside.
In the same pan, or another pan, add 75 grams brown sugar, 50 grams butter and 2 table spoons milk. On a low flame, keep stirring the mix, till the sugar is caramelized and the mix starts to boil.
Pour this mix into the cake prepared cake tins. Uniformly arrange the pineapple slices over the sauce, place few glazed cherries in between and the center filling.

For the cake:
Ensure all the ingredients are at room temperature. It is better to keep the butter and eggs needed for the recipe outside the refrigerator for an hour before you begin the mixing process.
Preheat your oven to 180 degrees C. Prepare two 8x2 or 9x2 round cake pans by greasing and adding parchment to the side only.
In a mixing bowl, add the measured softened butter, shortening and powdered sugar. Start creaming the butter and sugar mixture with a mixer or with a spatula. Continue creaming it until it is soft and fluffy.
Start adding the eggs and yolks, one at a time, and continue with the creaming process. Continue until all the eggs have been added. Scrape down the side of the mixing bowl in between and mix until all the eggs are totally incorporated and the mixture is very soft and fluffy.
Add the vanilla essence and mix well.
Start adding the flour mixture, alternating with the milk, little at a time ( roughly in 4 turns). Gently fold the mixture until the flour is fully incorporated with the butter, sugar and eggs. Do not over mix. Instead just keep folding gently.
In case you find the batter too thick, add 1 tablespoon extra milk at a time and fold the mixture. The desired batter should fall like a ribbon when you pour it from above. Scrape bowl and blend an additional one minute on low to medium speed. Scrape bowl one last time to be sure all ingredients are thoroughly blended.
Divide batter into the prepared pans, layered with sauce and pineapple slices and bake at 175 C for 45-60 minutes or until a wooden skewer inserted in the center comes out clean and dry.
Remove the cake from the oven and let it rest for 5 to 10 minutes.
Gently tap the bottom of the baking tin. If required, run a knife along the outer edges. Unmold the cake from the baking tin and let it cool completely on a wire rack. Slice the cake with a serrated bread knife and enjoy.

Basic tips to Remember:
1. Organize all the ingredients on your work table before you start. All mixing bowls and cooking utensils must be dry.
2. All ingredients should be at room temperature.
3. You can replace 3 egg yolks with 2 whole eggs, (totally 5 eggs for this recipe).
4. Add eggs one at a time only, or the mixture will curdle.
5. Do not use a mixer after you add the flour. Just gently fold in using a spoon or spatula.
6. Preheat the oven, and do not open the oven during baking.
7. Let the cake rest outside for 10 minutes after baking before unmolding.
8. You can flavor the cake, by adding zest and juice of 1 orange; it is a very subtle change, with amazing results in flavor and aroma.