INGREDIENTS
For the caramel:
1 1/4 cups packed dark brown sugar
1/2 cup unsalted butter, cut into 1 inch pieces
1/3 cup spiced rum
For the cake:
1 ripe pineapple
1 1/3 cups all-purpose flour or gluten-free flour blend
2 1/2 tsp baking powder
1 tsp kosher salt
1/4 tsp ground cardamom
1/8 tsp ground allspice
1 cup sugar
1/2 cup unsalted butter at room temperature
1 tsp vanilla extract
2 large eggs
1 cup crème fraîche
DIRECTIONS
For the caramel, cook brown sugar and butter in a small heavy-bottomed saucepan until the sugar has completely dissolved and the mixture is bubbling. Boil, whisking constantly until the caramel begins to pull away from the sides of the pan and has thickened, about five minutes. Remobe from the heat and whisk in spiced rum, being careful as the mixture will bubble up. Return to the stove and bring back to a boil, cooking for another two minutes. Pout caramel unto a parchment lined springform cake pan. Cool until hardened. For the cake, preheat the oven to 375 degrees. Remove skin from the pineapple and cut into half inch thick rings. Using a small paring knife or round cookie cutter, remove the core from each slice. Arrange pineapple on top of caramel, cutting rings into smaller pieces to fill any empty spaces. Mix flour, powder, salt, cardamon, and allspice in a medium bowl. Set aside. Beat butter and sugar in a stand mixer fitted with the whisk attachment (or use a hand mixer and a large bowl) until light and fluffy, about five minutes. Beat in vanilla. Add eggs and beat until the mixture has doubled in volume. Scrape down the sides and bottom of the bowl. Beat in flour in three additions, alternating with the crème fraîche in two additions. Be careful not to overmix. Scrape batter into cake pan and smooth top. Place onto a baking sheet and bake for forty-five to fifty-five minutes or until a cake tester comes out clean when inserted into the center. Cool for fifteen minutes. Run a sharp knife around the cake and invert onto a plate. Cook for at least fifteen minutes before serving.
