Ricotta Pineapple Upside-Down Cake

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round cake pan with sides at least 2 inches high. (5 minutes)

Pour the melted butter into the greased pan and swirl to coat the bottom. Sprinkle the dark brown sugar evenly over the butter. Arrange the pineapple slices in a single layer over the brown sugar, slightly overlapping and trimming as needed to cover the entire bottom of the pan. Set aside. (10 minutes)

In a medium bowl, whisk together the flour, baking powder, cornstarch, salt, cinnamon, and nutmeg until thoroughly combined. This ensures even distribution of the leavening and spices. (3 minutes)

In a clean, grease-free glass, metal, or ceramic bowl, beat the egg whites with an electric mixer until stiff peaks form. Be careful not to overwhip. (5 minutes)

In a large bowl, cream together 3/4 cup plus 2 tablespoons of granulated sugar and the softened butter until light and fluffy, about 3 minutes. Add the egg yolks and vanilla extract and beat until well combined. Gradually add half of the flour mixture, mixing until just combined. Stir in the ricotta cheese until just combined. Add the remaining flour mixture and mix until just combined. (10 minutes)

Gently fold one-third of the whipped egg whites into the batter to lighten it. Then, gently fold in the remaining egg whites until no streaks remain. Be careful not to deflate the batter. (5 minutes)

Pour the batter evenly over the pineapple slices in the cake pan, smoothing the top into an even layer. (2 minutes)

Place the cake pan in the preheated oven and bake for 50-55 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. (55 minutes)

Let the cake cool in the pan for 10 minutes before running a knife around the edges to loosen it. Invert the cake onto a serving platter and let the pan sit on top for a few minutes before removing. Allow the cake to cool completely before serving to prevent it from falling apart. (20 minutes)