Pineapple Upside-Down Cake

Baking and Desserts | European cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Pineapple Upside-Down Cake

Ingredients

Butter - 8.1 oz
Honey - 1½ spoons
Dark rum - ½ spoons
Brown Sugar - 1 glass
Vanillin - ¾ spoons
Coarse Salt - to taste
Pineapple - 1 piece
Wheat Flour - 1,30 glasses
Baking Powder - 2 spoons
Sugar - 0,8 glasses
Chicken Egg - 2 pieces
Milk - 1½ spoons

Step by Step guide

Step 1

Preheat the oven to 356°F. In a mixing bowl, combine 115 grams of room temperature butter, honey, rum, brown sugar, and 1/4 teaspoon of vanilla extract until smooth.

Step 2

Spread about a cup of the resulting paste evenly on the bottom of a 20-centimeter silicone mold and lightly sprinkle with salt on top. (The remaining paste can be frozen and warmed to room temperature before use.)

Step 3

Peel the pineapple, cut it lengthwise into 4 pieces, and remove the core. Slice into 2 cm thick pieces. Arrange the slices in a circle, overlapping them, on the sugar paste. Sift the flour with the baking powder.

Step 4

Mix the remaining butter and 0.5 cups of sugar in a mixer, then increase the speed and beat for three minutes until creamy. Add vanilla. Incorporate the eggs one at a time, then pour in the milk. Gradually add the flour in three stages and knead until smooth. Pour the batter over the pineapple in the pan. Bake for fifteen minutes, then turn the pan and leave it for another twenty to twenty-five minutes. Check for doneness with a toothpick, remove the cake from the oven, and cool on a rack. Carefully separate it from the sides of the pan and invert onto a plate. Serve warm.