Pineapple Upside-Down Cake

Name: Pineapple Upside-Down Cake
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Ingredients: 1 can (with syrup) canned pineapple (sliced, partially diced); 1 portion basic yogurt cake batter (prepared per basic recipe); zest of 1 lemon lemon zest; 1 vanilla pod (split, seeds scraped); 1 tbsp rum; 20 g (salted butter) butter for caramel; 3 tbsp brown sugar or muscovado sugar; 1 tbsp pineapple syrup

Pineapple upside-down cake: a classic shaped cake made by lining the pan with caramelized pineapple, baking, and inverting onto a serving plate.

1h 20m

Easy

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Ingredients

canned pineapple (sliced, partially diced) 1 can (with syrup)

basic yogurt cake batter (prepared per basic recipe) 1 portion

lemon zest zest of 1 lemon

vanilla pod (split, seeds scraped) 1

rum 1 tbsp

butter for caramel 20 g (salted butter)

brown sugar or muscovado sugar 3 tbsp

pineapple syrup 1 tbsp

Instructions

Caramelize Pineapple

Cut 3 slices of pineapple into small dice, then simmer with the vanilla pod in a pot for about 10 minutes. Arrange the remaining pineapple slices tightly in the bottom of the mold.

Make Caramel

In a small pot, cook the butter, sugar, and 1 tablespoon of pineapple syrup until lightly caramelized. Pour the caramel over the pineapple arranged in the bottom of the mold.

Prepare Batter

Prepare the yogurt cake batter per the basic recipe, then stir in the rum, lemon zest, and cooked pineapple dice.

Bake and Unmold

Pour the batter over the pineapple, then bake at 180°C for about 40 minutes. After baking, remove from the oven, let cool for about 15 minutes, then invert to unmold.