Ease of Preparation: Easy
Yield: 6 servings
Ingredients:
- 1 cup (240 ml) plus 2 tablespoons (30 ml) unsalted butter, room temperature, divided (plus more for ramekins)
- ½ cup (120 ml) brown sugar
- 6 slices fresh pineapple, about ¼ -inch (6 mm) thick
- 1 cup (240 ml) sugar
- 1 ¾ cups (410 ml) cake flour
- 1 teaspoon (5 ml) vanilla extract
- 1 ¾ teaspoons (23.25 ml) baking powder
- ½ teaspoon (1.25 ml) salt
- 2 large eggs, beaten
- 2/3 cup (160 ml) 2% milk
- Flaky sea salt, to garnish
- Crème fraiche, to garnish
Special equipment:
6 x 10 fluid ounce (300 ml) ceramic ramekins (round, 4 ½-5-inch x 2 ½-inch/11.25-12.5 x 5.75 cm)
Method:
Preheat oven to 350 F (175 C).
Generously butter ramekins and arrange on a baking sheet.
Melt ½ cup (120 ml) butter in a small saucepan. Remove from heat and stir in the brown sugar.
Using a 4 ½-5-inch (11.25–12.5 cm, to match the ramekin) round cutter, trim pineapple slices to fit into the bottom of each ramekin.
Carefully pour enough butter/brown sugar mixture into each ramekin to evenly cover the bottom.
Use a small round cutter to remove the core from pineapple rounds, and place one round in the bottom of each ramekin.
In the bowl of an electric mixer fitted with a paddle, combine the remaining butter, sugar, and vanilla extract. Beat until light and fluffy.
Add the eggs, 1 at a time, beating well after each addition.
In a bowl, sift together the flour, baking powder, and salt.
Gradually add flour mixture and the milk to the mixer with the butter-egg mixture, alternating, in stages, beating between each addition. Continue until batter has been formed.
Divide the batter evenly between the prepared ramekins to a depth of about 1 inch (2.5 cm).
Bake for 30 minutes, until the top is firm, and a tester inserted in the middle comes out clean.
Let cakes cool 1 minute before inverting onto serving plates.
Sprinkle sea salt over the cakes. Place a quenelle (spoonful) of crème fraiche beside each cake and serve immediately.