Pineapple Upside-Down Cake with Amber Beer

Upside-Down Pineapple and Amber Beer Cake

A spectacular and fragrant dessert: caramelized pineapple with amber beer meets a soft, spiced batter. The artisanal version of a classic, with a whole new flavor complexity.

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Ingredients (for 8 people)

For the pineapple caramel

• 6 slices of fresh pineapple (or canned in natural juice)
• 100 ml of craft amber beer
• 80 g of brown sugar
• 40 g of butter
• 1 pinch of cinnamon

For the batter

• 200 g of all-purpose flour
• 150 g of granulated sugar
• 100 ml of craft amber beer
• 100 ml of sunflower seed oil
• 3 eggs
• 1 packet of baking powder (16 g)
• 1 teaspoon of vanilla extract
• 1 pinch of salt

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Instructions

1. Preheat the oven to 175°C. Butter and flour a 24 cm round cake pan.
2. In a small saucepan, melt the butter with the brown sugar over medium heat. Add the amber beer and cinnamon, stir and let simmer for 3–4 minutes until a thick caramel forms.
3. Pour the caramel into the bottom of the cake pan. Arrange the pineapple slices decoratively over the caramel.
4. In a bowl, beat the eggs with the sugar until light and frothy. Add the oil, amber beer, and vanilla, mixing well.
5. Sift the flour with the baking powder and salt, then gently fold into the wet mixture until smooth.
6. Pour the batter over the pineapple slices in the pan.
7. Bake for 40–45 minutes. Test with a skewer: it should come out dry.
8. Let cool for 10 minutes, then invert the cake onto a serving plate. Serve warm or at room temperature.

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Timing and servings

• Preparation time: 20 minutes
• Cooking time: 45 minutes
• Servings: 8

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Recommended pairing

Perfect with a slightly chilled amber beer from the Maltese catalog: the caramel and dried fruit notes of the beer enhance the pineapple caramel.