Haitiuan Upside-Down Pineapple Cake

For this recipe, we suggest you try an upside-down pineapple cake with a slightly different approach.

In this version, you must use only pineapple for the filling and a tarte tatin technique for cooking.

Preparation: 10 mins | Cooking: 35 mins | Servings: 12-16 people

Ingredients for the cake

▪️2 ½ cups sifted all-purpose flour

▪️2 cups granulated white sugar

▪️3 eggs

▪️1 cup of milk

▪️1/2 cup softened butter

▪️1 c. tablespoons vanilla extract or essence

▪️2 c. baking powder

▪️2 c. dark rum

▪️ The zest of a lime

▪️1/2 c. salt

Ingredients for the syrup

▪️1/2 cup sugar

▪️1/2 cup water or pineapple juice

▪️1 star anise

▪️1 cinnamon stick

Preparation

1. Preheat oven to 350°F.

In an ovenproof non-stick skillet, heat all the syrup ingredients over medium heat until syrupy.

2. In a bowl, whisk the butter and sugar then gradually stir in the eggs and vanilla until the mixture is smooth.

3. Mix the flour, baking powder and salt in a bowl then gently fold into the mixture on low speed.

4.Also add the milk then continue to mix until you obtain a smooth texture.

5. Pour the mixture into the pan with the syrup and pineapple well laid out in the bottom (You can use pineapple as desired to completely cover the bottom of the pan or pan).

6. Bake for about 35 minutes then check for doneness by inserting a toothpick into the center of the cake to see if it comes out clean. Leave to cool for about 10 minutes before unmolding.

Important: If you don't have an ovenproof non-stick skillet, you can prepare the syrup in a small saucepan and then pour it into a 10-inch pan lined with parchment paper.