A long time ago, I made a promise that I would prepare upside down cake with pineapple. The beautiful pineapple I bought reminded me of this. I almost didn't make the cake, because the pineapple was so sweet and yummy that I could barely restrain myself from eating it raw.

Upside down cake is amazing. Just after baking it smells strongly of caramel and pineapple, and it has a wonderful crunchy caramel layer on top. If you don't eat everything the first day, you will have a chance to taste the second version of this cake. It is very moist, with a strong pineapple taste and a hint of caramel, but the layer on top isn't so crunchy. On the second day we like this cake much more.

Ingredients (24-cm cake tin):
30g of butter
100g of brown sugar
1 pineapple
dough
100g of brown sugar
240g of flour
1 teaspoon of baking powder
½ teaspoon of baking soda
100g of butter
2 eggs
125ml of milk
1 teaspoon of vanilla essence
½ teaspoon of almond essence
a pinch of salt
3 tablespoons of almond flakes

Heat the oven up to 180C (without fan oven).
Cover the bottom of the cake tin with some baking paper. Smooth the whole cake tin with some butter.
Peel the pineapple, remove the hard middle and slice it.
Melt the butter in a pan, add the sugar and heat until the mixture is thicker and the sugar is melted. Put the mixture into the cake tin and spread it around the bottom. Arrange the slices of the pineapple on the caramel.
Melt the butter and leave to cool down. Mix the flour, sugar, salt, baking powder and baking soda in a bowl. Mix the melted butter, milk, eggs, vanilla essence and almond essence in a separate bowl. Add the dry ingredients to the wet and mix them in thoroughly. Put the dough onto the pineapple. Bake for 35-40 minutes. Separate the side of the cake from the cake tin just after baking. Leave for 5 minutes, turn the cake upside down and remove the paper. Sprinkle with almond flakes. Decorate with the pomegranate before serving or serve with whipped cream or ice cream.

Enjoy your meal!

Try also:
The hit of the weekend – almond cake with strawberries and crumble topping
Strawberry cake with blancmange
Cranberry-apple cake