°70 g of sugar
°160 g sugar
°20g rum (optional)
Spread the sugar in the bottom of your sauté pan (or in a large saucepan if you are using a spring form pan) then caramelize it over medium heat, without stirring. Remove the pan from the heat as soon as the sugar has caramelized, it should have an amber color.
Meanwhile, cutting your pineapple to 6 slice
I kept the core of my pineapple, but if you don’t like this firmer part, you can of course remove it.
Place the slices on the caramel, being careful of the projections. For a cake mold, pour the caramel into it then place the pineapple slices.
The upside-down cake batter:
Preheat your oven to 160°C convection heat.
Melt the butter then remove it from the heat.
Mix the eggs and sugar with a whisk.
Add the plain yogurt, rum and melted butter then mix again.
Finish by adding flour and baking powder.
Mix until you get a smooth paste, then pour it over your caramelized pineapple.
Pineapple upside-down cake recipe
Bake at 160°C for 45 minutes.
Let the cake cool down before unmolding it.
To unmold it, pass a spatula or a rubber spatula over the sides of your sauté pan or mould. Place your dish upside down on top, then turn the whole thing over.
The bottom of the cake is moist and therefore should not stick.
Store your pineapple upside-down cake at room temperature in an airtight container so it doesn’t dry out.