Caramelized Pineapple Upside-Down Cake with Brazilian Espresso Martini

Allergens

Milk, Eggs

Ingredients

• Cake:
• 1 cup unsalted butter, melted
• 1 ½ cups brown sugar
• 20 oz canned pineapple rings
• 1 maraschino cherry per pineapple ring (optional)
• 1 ¾ cups all
• purpose flour
• 2 tsp baking powder
• ¼ tsp salt
• 4 large eggs
• ¾ cup granulated sugar
• ½ cup milk
• 1 tsp pure vanilla extract Espresso Martini:
• 2 oz freshly brewed espresso
• 1 oz vodka
• 1 oz white creme de cacao liqueur
• 1 oz simple syrup
• Ice cubes

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9 inch round cake pan.
2. In a small bowl, mix together melted butter and brown sugar until well combined. Pour the mixture into the prepared cake pan and arrange pineapple rings on top, with a maraschino cherry in the center of each ring (optional). Set aside.
3. In another bowl, whisk together flour, baking powder, and salt. Set aside.
4. In a large bowl, beat eggs and sugar until light and fluffy. Stir in milk and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
5. Pour the batter over the pineapple rings, spreading evenly. Bake for 35 40 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pan, then invert onto a serving plate and cool completely.
6. In a cocktail shaker, combine espresso, vodka, white creme de cacao liqueur, and simple syrup. Fill with ice cubes and shake well.
7. Strain into martini glasses and enjoy the taste of the Amazon rainforest in every sip.

Chef’s Insight

When caramelizing the sugar for the cake, be sure to mix it continuously so that it doesn't burn. For an even deeper flavor, use dark brown sugar instead of light brown sugar.

Notes

This recipe is a perfect dessert for a Brazilian-themed brunch, bringing together classic flavors in an indulgent and delightful way.