PINEAPPLE & ROSEMARY UPSIDE-DOWN CAKE

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I had always thought that upside-down pineapple cake sounded really good and should be this heavenly experience. Well, all the ones I have tried in the past few years, from one bakery or another, have been boring, dry and blah. That sad, round slice of canned pineapple placed on top (in minis) and the rings (on the large) with those hard and dry red cherries… not my thing.

To be fair, I have to admit that I have not had the opportunity to try this cake from a good restaurant with a serious pastry chef, where the chance of a happy experience is much higher. I have also not found this type of “old-fashioned” cake available at any of the really good bakeries I usually recommend.

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Therefore, there was only one solution: come up with my own.
Add to that the fact that, whenever I ate some fresh pineapple, rosemary would pop in my mind as a good combination. I have thus known for some time that, whenever I would get around to baking this kind of cake, there would be rosemary in it.

And so I did. And the result is more divine than I ever imagined.

I started with my base apple cake recipe and modified it because I knew I would want to use brown sugar, rum, as well as some caramel-like sauce. This is the result: the absolutely best ever pineapple upside-down cake. Ever and ever!
Each and every person who has had a piece of this cake over the the past couple of years has moaned when eating it. Yes, that good, especially when still warm.
And it is easy, too.

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And if you would like more cake recipes, you can click on the image below.

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