Pineapple cake tatin's way (gateau à l'ananas façon tatin).

This cake is everything but light !
That's said !
And my father just loooooves it !
I baked it to my sister in law, once, who is Brazilian. It was exactly the one she used to bake, when she lived in Brazil.
It reminded her some perfumes of her country. It's strange how a taste, a flavor, a perfume can send us into childhood or into an instant of our life or even, to a person.

My grand father, who were italian, used to cook special meatballs. I never ate meatballs as those ones. Even when I lived in Italy. I ate a lot of meatballs, but they never tasted as my grand-father's ones.

I was able to eat them cold and for breakfast. When we know that, in general, frenchmen eat sugared for breakfast, it let you know how much I loved them.

But my beloved grand-father is dead 2 years ago and I still can not cook those meatballs. I'm too scared about how I'll feel, eating them.

Anyway ! TODAY, IT'S PINEAPPLE PARTY, BABY !! Let play cymbal and maracas, we're leaving for Rio or Brasilia or anywhere else sun is shining and people are dancing samba !

Here what' you'll need :

• 200 grams of unsalted butter
• 250 grams of flour
• 250 grams of brown sugar
• 5 eggs
• 350 grams (or so) of pineapples (canned or fresh, as you like)
• 8 entire slices of pineapples. 
• 10 grams of baking powder
• 1 tablespoon of vanilla extract
• 1 tablespoon of brown rum
• 1/4 cup of caramel liquid (toffy ?). If you don't find it made, you'll need sugar and water to make it.

Preheat your oven at 150°C (300°F / Th5). The last 10 minutes, you'll need to increase it at 180°C (350°F / Th 6).

Step 1 : 

Beat eggs with sugar.

Step 2 :
Pour melted butter and whisk.

Step 3 : 

And your flour with the baking powder into. 

Step 4 :
Then, add vanilla and rum, always whisking.

Step 5 :
Flour your pieces of pineapple. It will help them to not fall into the bottom of your cake. And add them gently to your mixture.

Step 6 : 

Butter and flour a pan to prevent the cake to stick. And pour the caramel into. 

Step 7 : 

Then, arrange your pineapple slices as a flower. 

Step 8 :
Carefully, pour the mixture on it. And in the oven for 35 minutes. Then increase at 180°C (350°F / Th6) for 10 minutes more.

Step 9 : 

When it's cooked, wait for 5 minutes and turn it over. Slowly and carefully, take off the pan. 

Bon appétit ! 

Recapitulative :

• 200 grams of unsalted butter
• 250 grams of flour
• 250 grams of brown sugar
• 5 eggs
• 350 grams (or so) of pineapples (canned or fresh, as you like)
• 8 entire slices of pineapples. 
• 10 grams of baking powder
• 1 tablespoon of vanilla extract
• 1 tablespoon of brown rum
• 1/4 cup of caramel liquid.

Preheat your oven at 150°C (300°F / Th5). The last 10 minutes, you'll need to increase it at 180°C (350°F / Th 6).

Beat eggs with sugar.

Pour melted butter and whisk. 

And your flour with the baking powder into. 

Then, add vanilla and rum, always whisking. 

Flour your pieces of pineapple. It will help them to not fall into the bottom of your cake. And add them gently to your mixture.

Butter and flour a pan to prevent the cake to stick. And pour the caramel into. 

Then, arrange your pineapple slices as a flower. 

Carefully, pour the mixture on it. And in the oven for 35 minutes. Then increase at 180°C (350°F / Th6) for 10 minutes more.

When it's cooked, wait for 5 minutes and turn it over. Slowly and carefully, take off the pan.