Caramelized Pineapple Upside-Down Cake with Almond Flour

Pineapple Upside-Down Cake Recipe

Category: Desserts
Servings: 8

A delicious and visually stunning dessert, Pineapple Upside-Down Cake brings together the caramelized sweetness of pineapple with a soft, moist cake. This recipe features almond flour and almond milk, which add a subtle nutty flavor to the cake while keeping it light and fluffy. Whether you’re hosting a dinner party or treating your family to something special, this cake will surely be the star of the show.

Ingredients

Instructions

1. Prepare the Pineapple:

   • Start by peeling and slicing the fresh pineapple. You’ll need about 650g of pineapple in total.
   • Cut off the base and the green top of the pineapple.
   • Use a pineapple corer to remove the tough central core (about 4-5 slices).
   • Slice the remaining pineapple into thin rings (350g of pineapple). Then, cut these slices into quarters.

2. Make the Caramel:

   • Take a 24 cm (9-inch) round cake pan, measuring 22 cm at the bottom and 5 cm high.
   • Add the water and sugar to the pan and place it on medium heat.
   • Let the sugar melt and simmer, creating a golden-brown caramel. Once the caramel reaches a deep amber color, remove the pan from the heat.
   • Quickly add the butter (30g), stirring until it melts completely and coats the caramel evenly. This will ensure the caramel covers the base of the pan.

3. Prepare the Cake Batter:

   • In a mixing bowl, combine the softened butter (170g) and sugar (200g). Using an electric mixer, beat the butter and sugar together until light and creamy.
   • Add the eggs, one at a time, beating well after each addition. Continue mixing until smooth.
   • Gradually add the all-purpose flour (220g), almond flour (50g), baking powder (3g), and salt (2g).
   • Slowly pour in the almond milk (140g) while mixing on low speed until you have a smooth and well-combined batter.

4. Assemble the Cake:

   • Once the caramel has cooled slightly and is firm in the pan, arrange the pineapple pieces on top of the caramel in a decorative pattern.
   • Pour the prepared batter over the pineapple in the cake pan, spreading it evenly with a spatula to cover the fruit.

5. Bake the Cake:

   • Preheat your oven to 185°C (365°F) in static mode.
   • Place the cake in the oven and bake for approximately 1 hour, or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.

6. Cool and Serve:

   • After baking, remove the cake from the oven and allow it to cool for a few minutes.
   • Run a knife around the edges of the cake to loosen it from the pan.
   • Carefully flip the cake over onto a cooling rack or plate while it’s still warm.
   • Let the cake cool slightly before serving. The cake is best served slightly warm.

Tips for Success:

• Fresh Pineapple: Opt for fresh pineapple for the best flavor and texture. Canned pineapple may release more juice and can alter the consistency of the cake.
• Butter Temperature: Ensure that your butter is softened before starting to avoid lumps in the batter.
• Caramel Timing: Be careful not to overcook the sugar when making the caramel. It should reach a golden brown color but not burn.
• Almond Flour Substitute: If you don’t have almond flour, you can substitute it with more all-purpose flour, though it will alter the flavor and texture slightly.

Nutritional Information (per serving)

This Pineapple Upside-Down Cake is a wonderful treat for any occasion, featuring the perfect balance of sweetness, caramelization, and a light, airy cake. It’s a classic dessert with a twist of almond flavor that adds an unexpected yet delightful touch. Whether you’re baking for a special celebration or a weeknight dessert, this cake will not disappoint!