Upside-Down Pineapple Cake by Alexia Duchêne
- 8 to 10 people
- Intermediate
- Cheap
Total time : 1h20
- Preparation: 20 min
- Cooking time: 1 hour
Ustensiles requis
- Cake pan
- Pan
- Whisk or spatula
- Serving dish
- Bowl
A moist and delicious pineapple upside-down cake, perfect for the holiday season.
Dans cette recette
Ingredients
- 33cl of Alain Milliat Pineapple Juice
- 35ml of rum
- 170g of brown sugar
- 2 whole eggs
- 200ml of buttermilk
- 225g of brown butter
- 180g of honey
- 100g brown sugar
- 270g of T55 flour
- 1 vanilla pod
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- A pinch of salt
- A little powdered clove
Préparation
- 01 Butter the loaf pan. In a saucepan, make a caramel with the brown sugar. Immediately pour it onto the bottom of the pan and arrange the pineapple pieces or leave it white, depending on your preference.
- 02 In a bowl, mix the warm brown butter with the buttermilk, eggs, honey, and split vanilla pod. Add the brown sugar, flour, baking powder, baking soda, and a pinch of salt. Finish with the rum.
- 03 Pour the mixture over the caramel and bake in a preheated oven at 175°C for about 1 hour. Check that it is cooked by inserting a knife into the center of the cake (it should come out clean).
- 04 While cooking, reduce the pineapple juice with the vanilla, rum and spices until you obtain a syrupy consistency.
- 05 Turn the still-hot cake out onto a plate and cover with the reduced pineapple sauce.
La cheffe Alexia Duchêne
Cheffe cuisinière
