- 8
Ingredients
- Cake Batter:
- 1 small pineapple
- 4 tablespoons unsalted butter
- 3/4 cup brown sugar, well packed
- 1/4 cup rum
- Pinch salt
- Fresh thyme
- 1 cup (5 ounces) unbleached all-purpose flour (scoop and sweep)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter
- 3/4 cup brown sugar, well packed
- 2 eggs
- 1/2 cup plain yogurt (non-fat or full fat will work)
- 1 tablespoon rum
- 1 teaspoon pure vanilla extract
Preparation
Step 1
Preheat oven to 350 degrees F. Have ready eight 8-ounce jars or ramekins.
To mix the cake:
In a bowl whisk together the flour, baking powder and salt. Set aside.
In a stand mixer, fitted with the paddle attachment, cream together the butter and brown sugar on medium speed, until light and fluffy.
Add the eggs, one at a time, mixing until incorporated.
Add half the flour mixture and mix just until blended.
Mix in the yogurt, rum and vanilla.
Add the remaining flour and blend well, be sure to scrape down the sides of the bowl.
Place the fruit into a pot and add the butter, sugar, rum and salt.
Cook for 20 to 25 minutes to reduce the juices slightly.
The timing will depend on the size of your pineapple.
At the end of the cooking, add the thyme to the pineapples.
Fill each of the jars or ramekins about a 1/4 full with pineapple and some of the juices.
Divide the cake batter evenly over the pineapple.
Add more pineapple and juice to the top, but just a thin layer.
Bake for about 35 minutes or until cake is set.
Serve warm or room temperature with a bit of lightly sweetened whipped cream or vanilla ice cream, and a sprig of thyme.