Pineapple upside-down cake

By Siobhan Detkavich

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A dessert filled with flavours that will flip you upside down.

50 Mins

Ingredients

1 cup (240 ml) plus 2 tablespoons (30 ml) unsalted butter, room temperature, divided (plus more for ramekins)
1/2 cup (120 ml) brown sugar
6 slices fresh pineapple, about 1/4 -inch (6 mm) thick
1 cup (240 ml) sugar
1 3/4 cups (410 ml) cake flour
1 teaspoon (5 ml) vanilla extract
1 3/4 teaspoons (23.25 ml) baking powder
1/2 teaspoon (1.25 ml) salt
2 large eggs, beaten
2/3 cup (160 ml) 2% milk
Flaky sea salt, to garnish
Crème fraiche, to garnish

Preheat the oven to 350° F (175° C).
Generously butter ramekins and arrange them on a baking sheet.
Melt half a cup of butter in a small saucepan. Remove from heat and stir in the brown sugar.
Using four and a half to the five-inch round cutter, trim pineapple slices to fit into the bottom of each ramekin.
Carefully pour enough butter/brown sugar mixture into each ramekin to evenly cover the bottom.
Use a small round cutter to remove the core from pineapple rounds, and place one round in the bottom of each ramekin.
In the bowl of an electric mixer fitted with a paddle, combine the remaining butter, sugar, and vanilla extract. Beat until light and fluffy.
Add the eggs, one at a time, beating well after each addition.
In a bowl, sift together the flour, baking powder, and salt.
Gradually add the flour mixture and the milk to the mixer with the butter-egg mixture, alternating, in stages, beating between each addition. Continue until the batter has been formed.
Divide the batter evenly between the prepared ramekins to a depth of about one inch.
Bake for 30 minutes, until the top, is firm, and a tester inserted in the middle comes out clean.
Let cakes cool for one minute before inverting them onto serving plates.
Sprinkle sea salt over the cakes. Place a quenelle (spoonful) of crème Fraiche beside each cake and serve immediately. Enjoy!