Vanilla pineapple upside-down cake

A pineapple upside-down cake, glossy and generous, lifted with Bourbon vanilla.

Caramelized pineapple slices, a supple batter and a clean vanilla for an easy dessert to share.

Ingredients

Pineapple base

  • 1 pineapple
  • 40 g Bourbon vanilla sugar
  • 30 g butter

Batter

  • 180 g flour
  • 2 eggs
  • 12 cl milk
  • 90 g sugar
  • 70 g melted butter
  • 1 tsp baking powder
  • 1 Bourbon vanilla bean

Method

  1. Create a glossy base (8 min)
    Melt the butter and vanilla sugar, then arrange the pineapple slices in the tin or ovenproof pan.
  2. Make a simple batter (7 min)
    Mix the eggs, sugar, flour, baking powder, milk and melted butter. Add the vanilla seeds at the end of mixing.
  3. Bake until it turns out cleanly (40 min)
    Pour over the pineapple and bake until the cake is set, golden and still soft in the center.
  4. Turn out while still warm (5 min)
    Wait only a few minutes before turning it out to keep the glaze glossy.

Why this recipe works

The pineapple provides the juice and the vanilla sugar keeps the caramel from tasting flat.

Mistakes to avoid

Do not wait too long to turn out the cake, or the base will stick more.

Storage and serving

The cake can be served warm with plain yogurt or a lightly sweetened whipped cream.

Tips

  • Pineapple: Drain well if using canned fruit.
  • Finish: A micro-grating of wild pepper at serving time can elevate the recipe without hardening it.

Recommended Vanille Désiré products

The vanilla sugar helps the caramel, the bean keeps the depth, and a touch of wild pepper can modernize the finish.

FAQ

Can fresh pineapple be used?
Yes, and it is even preferable if you want a less moist texture.
Can a finishing pepper be added?
Yes, in a very small amount just before serving.

Sources