This cake is very unique, made like a “tarte Tatin”, first with the caramel, then the batter and finally the pineapples slices.
Prep Time: 15 minutes
Baking Time: 25-30 minutes at 355° F
Difficulty: moderate
For : a mold of 11 inches of diameter
Ingredients
For the caramel
- 1 1/4 cup of granulated sugar
- 2/3 cup of water
- 1/2 lemon, only the juice
For the batter
- 1/2 cup + 2 tablespoons of granulated sugar
- 3/4 stick of butter
- 3 eggs
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1 can of pineapples
Instructions
1. Preheat the oven to 355° F.
2. In a small pan, put all ingredients to make the caramel.
3. Boil for approximately 10 minutes until the caramel is golden. Retrieve from the heat immediately and spread directly on the mold.
4. Put the pineapple slices above the caramel, but keep the juice in the can for now.
5. In a large bowl, whisk the butter and the sugar.
6. Add the eggs and mix.
7. In a medium bowl, mix the flour and the baking powder. Then, add it to the previous mixture and mix.
8. Spread the batter delicately above the pineapple slices.
9. Bake for approximately 35-40 minutes.
10. Let cool down, then turn the cake upside down on a plate.
11. Spread the pineapple juice above the cake.
