Pineapple upside-down cake
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| Serves | 6-8 |
| Prep time | 20 minutes |
| Cook time | 45 minutes |
| Total time | 1 hours, 5 minutes |
Ingredients
- 1 and 3/4 sticks butter (softened) (200g)
- 4 eggs
- 1 and 2/3 cup flour (200g)
- 1 cup of sugar (200g)
- 2 teaspoons baking powder
- 1/8 teaspoon of salt
- 5 slices pineapple
- 1/4 teaspoon vanilla extract
- 1 tablespoon rum
- 1/2 cup sugar
- 1/4 teaspoon of vinegar
- 1/4 cup water
Directions
| 1. | Preheat oven to 325 °F |
| 2. | Put the pineapple slices in a shallow bowl and add the rum. Set aside. |
| 3. | Make the caramel by pouring water, sugar and vinegar (to avoid crystallization) in a small skillet and cook on low/medium without stirring. |
| 4. | When the caramel turns a soft gold color, pour it into a round cake pan (9 x 1 1/2) and spread uniformly while still hot. |
| 5. | Place the pineapple slices on the caramel, one at the center and 4 around, or in any other shape you fancy |
| 6. | Mix the butter, sugar and vanilla until creamy |
| 7. | Add the eggs, salt, flour and baking powder. Mix well. |
| 8. | Pour the batter in the cake pan, on top of the pineapple slices |
| 9. | Bake for 30-40 minutes. Check that the cake is ready by inserting a knife, if it comes back dry, bring it out of the oven and remove from the cake pan immediately by flipping over on a large plate. |
