Caribbean upside-down cake
The dominant flavours in this cake are pineapple and almonds. The pineapple is caramelized first separately, with brown sugar and lime, before being laid in the bottom of the tin. The cake batter is then poured over.
The cooked cake is turned out to reveal the lovely golden pineapple layer on top a moist almond cake.
The cooked cake is turned out to reveal the lovely golden pineapple layer on top a moist almond cake.
71 K 4.5/5 (11 reviews)
1 hour 7 min.
Easy
1 cake
10 IngredientsLast modified on: December 30th 2019
For 1 cake, you will need:
- 1
1 Pineapples - 2
20.64 ml butter - 3
50 ml brown sugar - 4
½ lime - 5
6 eggs - 6 100 ml brown sugar
- 7
312 ml flour - 8
1 teaspoon baking powder - 9
227 ml ground almonds - 10 186 ml butter
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 40 min.
All in all: 1 hour 7 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 3 min.
Prepare the tin or mould
Use a springform tin if you have one, about 9 inches (23 cm) in diameter.Line the bottom with a circle of cooking parchment.
Stage 2 - 5 min.
Caramelize the pineapple
Peel 1 Pineapples, cut into fairly thick slices and remove the hard central core.Stage 3
Cut the pineapple slices in half.
Using a non-stick frying pan, melt 20.64 ml butter on high heat, then add 50 ml brown sugar.
Lay the pineapple pieces on top and caramelize...
Using a non-stick frying pan, melt 20.64 ml butter on high heat, then add 50 ml brown sugar.
Lay the pineapple pieces on top and caramelize...
Stage 4 - 10 min.
...on both sides.
Stage 5 - 1 min.
When nearly done, add the juice of ½ lime and leave to reduce for a minute or two.
Stage 6 - 4 min.
Arrange the pinapple slices flat in the bottom of the tin or mould so that they do not overlap.
Preheat the oven to 390°F (200°C).
Preheat the oven to 390°F (200°C).
Stage 7 - 5 min.
Prepare the cake batter
Put 6 eggs and 100 ml brown sugar into a food-mixer bowl. Beat until the mixture is pale.Stage 8 - 2 min.
Stage 9 - 2 min.
Fold the dry ingredients gently into the egg white using a soft spatula.
Stage 10 - 2 min.
Finish by adding the melted 186 ml butter once it has cooled. Fold this in gently.
Stage 11 - 1 min.
Pour the mixture into the tin or mould on top of the pineapple.
Stage 12 - 30 min.
Stage 13 - 2 min.
Turn the cake out onto its serving plate as soon as it comes out of the oven. Remove the paper from the top and leave to cool before serving.
Remarks
If this is to be an "adult" cake (that no children will be eating - whatever else were you thinking?!), you can also add 2 tablespoonsful of rum with the lime in stage 5.
If you would like a syrup to serve with the cake, after taking the pineapple out of the pan, deglaze it with 2 glasses of pineapple juice + the juice of a lime. Leave this to thicken on low heat. Serve in a sauce boat, preferably hot or warm.
If you would like a syrup to serve with the cake, after taking the pineapple out of the pan, deglaze it with 2 glasses of pineapple juice + the juice of a lime. Leave this to thicken on low heat. Serve in a sauce boat, preferably hot or warm.
Keeping: Several days in the fridge.
Source: From a recipe of.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 RDI=30 % | 560 RDI=50 % | 260 RDI=40 % | 4,860 RDI=240 % | 20,370 RDI: 240 % |
| Per 100 g | 2 RDI=1 % | 20 RDI=2 % | 8 RDI=1 % | 160 RDI=8 % | 680 RDI: 8 % |
How much will it cost?
- For 1 cake : 6.95 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Flour
Like these other recipes: Hazelnut and orange cake, Chocolate and matcha tea biscuits, Chocolate almond cookies, Peanut rolls, Cornmeal baps for Anne, ... See them all 200
Ground almonds
Like these other recipes: Almond mug cake for Mary, Almond cream or frangipane, Almonds pyramids, Santiago Cake, Armagnac marzipan, ... See them all 45
Brown sugar
Like these other recipes: Tarte à l'coloche, Indian rice pudding, Canadian apple crumble, Rolled chestnut and apple brioche, Flaky brownie brioche, ... See them all 42
Butter
Like these other recipes: Purée of Jerusalem artichokes with foie gras, Smooth mixed vegetable soup, Pistachio shortbread biscuits, Mussels marinière, Avocado mousse with sorrel, ... See them all 463
Other recipes you may also like
Little vegetable omelettes
As an appetiser or starter, little thick soft omelettes, with diced tomato, courgette and smoked ham.June 11th 2011304 K4 1 hour 10 min.
Scrambled eggs (Oeufs brouillés)
French-style scrambled eggs are rather special. It's not very difficult, just a bit long because it's cooked slowly in a bain-marie. Eventually you will get a delicious, refined and delicate preparation which can be eaten "as it is" or added to another recipe.February 21th 2011270 K5 30 min.
Pistachio cream
Very similar to almond cream, pistachio cream is ideal for filling or topping all kinds of cakes and tarts. Just like almond cream, it swells during cooking.October 4th 2012304 K 63.9 35 min.
Foie gras fingers
An elegant canapé which consists of a crisp layer of shortcrust pastry topped with a layer of foie gras.December 21th 2011136 K4.6 2 hours 50 min.
Leek and Mimolette tart
This baked tart has a shortcrust pastry case, filled with a layer of chopped, braised leeks topped with a bechamel sauce with eggs and Mimolette cheese.June 9th 202063 K4.1 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.