Salted caramel pineapple cake

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Sticky, sweet and oh so delicious!

2H 10 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) lemon 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
6 maraschino cherries, to garnish

Heat the sugar and water in a heavy saucepan over high heat. Cook until the sugar has dissolved, about one minute.
Continue to cook without stirring, until the mixture thickens and turns a deep amber colour, five to eight minutes.
Remove the pan from the heat, and carefully add the whipping cream, being aware of splattering.
Return the pan to the heat and reduce the heat to medium. Cook until uniformly thick and creamy, stirring occasionally to help incorporate the cream, about five minutes.
Remove the pan from the heat and stir in the vanilla, butter, and salt.
Keep warm for serving.

Preheat the oven to 350° F (175° C).
Generously butter ramekins and arrange them on a baking sheet with a rim.
Melt half a cup (120 ml) butter in a small saucepan. Remove from heat and stir in the brown sugar.
Using a four and a half to five-inch (11.25 to 12.5 centimetres, to match the ramekin) round cutter, trim pineapple slices to fit into the bottom of each ramekin.
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 lemon 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 (2.5 centimetres).
Bake for 30 minutes, until the top, is firm, and a tester inserted in the middle comes out clean.
Let cakes cool one minute before inverting them onto serving plates.
Gently reheat the Salted Caramel Sauce and serve with the cakes.
Garnish each cake with a maraschino cherry, and serve immediately. Enjoy!