Upside-down pineapple cake with miso caramel

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Easy

Cake & pastries

A juicy, airy cake with a surprising twist: miso caramel! This upside-down pineapple cake is deliciously summery, light and a touch of umami thanks to that delicious caramel sauce. Made with fresh pineapple for an extra fresh taste, but it also works well with canned pineapple. A perfect dessert with a cup of coffee. And believe me: it's easier than it looks! Especially if you have such a niceIngenio panthat you can simply go from the heat to the oven and has a handy lid to store leftovers in — I love good stuff!

A juicy, airy cake with a surprising twist: miso caramel! This upside-down pineapple cake is deliciously summery, light and a touch of umami thanks to that delicious caramel sauce. Made with fresh pin ...
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Ingredients

What do you need?

Quantity: 6P

For the cake batter:

180 g self-raising flour (or flour + 1 tsp baking powder) 
1 pinch of salt 
240 g Greek yogurt 
100 g brown sugar 
2 large eggs 
80 g melted butter 
1/6 lemon (grated peel) + 2 tbsp juice 
60 ml milk 
1 tsp vanilla extract 
Optional: a handful of finely chopped pecans

For the miso caramel:

50 g fine sugar 
40 g butter 
1 tsp miso (shiro or red miso) 
1 tbsp cream

For the topping:

1 ripe fresh pineapple (or canned pineapple) 
About 12 almonds

For the cake batter:

180 g self-raising flour (or flour + 1 tsp baking powder) 
1 pinch of salt 
240 g Greek yogurt 
100 g brown sugar 
2 large eggs 
80 g melted butter 
1/6 lemon (grated peel) + 2 tbsp juice 
60 ml milk 
1 tsp vanilla extract 
Optional: a handful of finely chopped pecans

For the miso caramel:

50 g fine sugar 
40 g butter 
1 tsp miso (shiro or red miso) 
1 tbsp cream

For the topping:

1 ripe fresh pineapple (or canned pineapple) 
About 12 almonds
Preparation method

How do you make this?

1. Preheat the oven

Preheat the oven to175°C(top and bottom heat).

2. Make the miso caramel

  • Melt the sugar in a dry pan over medium heat until caramelized. Do not stir, just swirl gently if necessary.
  • Once the sugar has completely melted, add the butter, miso and cream.
  • Stir well until a smooth caramel is formed.

Tip:Use an ovenproof pan as shown in theIngenio series: click off the handle and pop it into the oven!

3. Prepare the pineapple

  • Peel the pineapple and cut into slices of about 1 cm.
  • Remove the tough center with a cookie cutter.
  • Place 1 slice in the center of the pan on top of the caramel. Arrange half slices around and against the edge of the pan.
  • Push some almonds into the open pieces.

4. Make the batter

  • Beat the eggs with sugar, vanilla and salt.
  • Add yogurt, milk, lemon juice and zest, and melted butter. Mix well.
  • Sift in the flour and mix until smooth.
  • If desired, stir in the chopped pecans.

5. Bake the cake

  • Carefully pour the batter over the pineapple.
  • Bake for40 minutesat 175°C. Check with a skewer: it should come out dry.
  • Let cool for 5 minutes, then turn the cake out onto a plate. Tap the base gently to loosen it.
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Make eat share tag

Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.