PINEAPPLE UPSIDE-DOWN CAKE

INGREDIENTS:

CAKE BATTER

150g       Butter

100g       Sugar

3 pcs.     Eggs

1              Lemon Zest

1 tsp.      Vanilla 

250g.     Flour 00

8g          Cake Yeast

8 Slices Pineapple in Syrup

*Optional Dried Cherries

CARAMEL

150g       Sugar

80ml      Water

10g          Butter

Procedure:

Prepare the caramel, in a pan place the sugar and water, once it begins to caramelize, turn off the flame, add the butter. 

Pour the caramel in the prepared pan then arrange the pineapple slices & cherries. Set aside.

In a bowl, add the sugar and butter, beat until smooth, then add the lemon zest, vanilla flavor, mix until well combined. Then add the eggs one at a time, beat until smooth. Fold in the flour with the cake yeast, or beat lightly, adding the milk slowly into the mixture, until its all well combined.

Pour the cake batter into the prepared pan. Bake for 30 minutes in a preheated oven at 170°C. 

Notes:

Instead of using water for my caramel, I used the syrup from the pineapple.