Pineapple Upside-Down Cake

Get ready to indulge in a classic American treat with a tropical twist - the Pineapple Upside Down Cake! Originating around 1920, this delightful dessert has a fascinating history tied to the invention of canned pineapple in Hawaii by Jim Dole. The key to creating the perfect Pineapple Upside Down Cake lies in mastering the caramel-butter technique, reminiscent of the tarte Tatin making process. This cake promises a moist and flavorful experience, with each bite bringing a harmonious blend of sweet caramel, tangy pineapple, and buttery goodness. Stay tuned as I guide you through the process of creating this delectable dessert that will surely impress your taste buds and transport you to a tropical paradise with every bite.

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My grandma's recipe

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Caramel-Butter-Mixture

Drain pineapple slices and save the juice for later use. Place a ≈9-inch/23cm nonstick cake pan over the stove on medium heat. Add half of the sugar and stir up every so often until it begins to turn brown. Add remaining sugar and turn into dark amber caramel. When it begins to smoke, lower the heat and add the cubed butter along with vanilla. Stir up until homogenized and smooth. Turn off the heat and swirl in lemon juice. Pour the caramel-butter mixture in the pan. Arrange 7 pineapple slices. Meanwhile, chop remaining pineapples and sauté en high heat without sugar and flambé with a couple of tablespoons dark rum.

Batter

Combine flour and baking powder; set aside. In the stand mixer fitted with the whisk attachment, beat softened butter with sugar, salt and vanilla. Add one egg and beat well until smooth. Add half of the powders and mix to combine. Do likewise with the remaining egg, milk, heavy cream, and then flour.

Baking

Preheat oven at 350ºF/180ºC. Pour batter in the prepared pan and bake for about 45 minutes. Let cake rest for 30 minutes and de-mold.
Enjoy!

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