a great classic revisited: the yoghurt cake!
easy to make, and impossible to fail. plus, you have endless possibilities to adapt it.
here, we've made a pineapple upside-down version of it. this fruit goes so well with the salted butter, the vanilla, and of course the rum! if you don't like this spirit, no worries, you can hardly taste it. on the other side, if you do like it (a lot!), don't hesitate to put another tbsp of it!
for one cake:
for the caramel:
3 tbsp brown sugar
20 g salted butter
1 tbsp pineapple juice
for the cake:
1 vanilla bean
1 plain yoghurt pot (about 125-150 g. you will be needed the yoghurt and the pot)
1/2 pot of brown sugar
3 pots of flour
1/4 pot of oil
3 eggs
20 g melted salted butter
2 tbsp baking powder
1 tbsp rum
lemon zests
1 pineapple
peal and cut the pineapple into slices.
put a few of them in the bottom of your baking pan. dice the other ones and cook them for 10 minutes in a saucepan with the vanilla bean cut lengthwise and scraped. leave them to cool, and remove the vanilla.
in another saucepan, caramelize the salted butter with the brown sugar and the pineapple juice.
when slightly caramelized, pour the mixture onto the pineapple slices in the baking pan.
preheat the oven to 180°C (356 F).
pour the yoghurt in a large bowl. clean the pot, and use it as a measuring cup for the other ingredients.
add in the bowl the sugar, the eggs, and beat until fluffy. add then the flour and baking powder. mix until combined.
add the oil and melted butter. mix. add finally the rum, the lemon zests and the cooked pineapple dices.
pour the mixture in the baking pan, onto the pineapple slices.
bake for about 45 minutes, until a knife comes out clean.
piece of advice:
if you don't have a fresh pineapple, you can use a tinned one
you can replace one pot of flour with one pot of almond meal/powder to add extra flavor
