Caramelized pineapple upside-down cake
To prepare this delicious cake you will first have to whisk in a bowl the 2 eggs with the sugar until you have obtained a light and frothy mixture...
Ingredients
Ingredients for the dough
- 2 eggs
- 125 g caster sugar
- 125 g melted butter, warmed up
- 1/2 glass of milk
- 125 g "00" flour
- 1 sachet of vanilla
- 1.5 tbsp yeast
- 1 pinch pinch of cinnamon
- blueberries
Ingredients for the pineapple
- 55 g butter
- 65 g brown sugar
- 600 g pineapple
Instructions
- To prepare this delicious cake you will first have to whisk in a bowl the 2 eggs with the sugar until you have obtained a light and frothy mixture.
- Then add the melted but warm butter and half a glass of milk. Mix everything together.
- Add the flour, vanilla sachet, baking powder and a pinch of cinnamon to the mixture. Mix all the ingredients together and set aside.
- Now devote yourself to the pineapple: remove the rind and make about 8 slices 2 cm high each. Remove the centre.
- Melt the butter and brown sugar in a large frying pan over a low heat and when combined, place the pineapple slices in the pan.
- Cook until the pineapple has caramelised and the butter and sugar have turned brown, resulting in a shrunken saltiness.
- Preheat the oven to 180°C (356°F). Finally, place the pineapple slices together with the caramel in a 26 cm cake tin and pour the mixture on top.
- I also added blueberries because I like blueberries so much and I found them delicious in this recipe!
- Bake in the oven for 20-25 minutes and when it is ready put a large plate (bigger than the cake tin) on top of the cake tin and, without burning yourself, turn the cake upside down. Now all you have to do is enjoy it warm, perhaps with a sprinkling of icing sugar.
Video recipe
Notes
TIP:
To remove the pineapple rind more easily, it is best to slice the pineapple first and then peel the individual slices.