Gâteau d’Ananas (Pineapple Cake)
An easy pineapple cake with a nice pineapple sugar syrup. This is great to make at any time of the year. The recipe calls for canned pineapple, so you don’t need pineapple to be in season to make it.
Hands-on: 20 minutesTotal: 1 hour 5 minutes
- ⅓ cup plus 1 Tbsp. butter, divided
- 2 eggs
- ½ cup plus 5 Tbsp. sugar, divided
- ¼ tsp. salt
- 6 oz. crème fraîche or whipping cream
- 1½ cups all-purpose flour
- 3 tsp. baking powder
- 1 can (14 oz.) sliced pineapple
- Preheat the oven to 300°F.
- In a small saucepan over low heat, slowly melt ⅓ cup butter. Remove from heat and let it cool down.
- Break the eggs into the bowl of a stand mixer. Add ½ cup sugar and the salt, and whisk steadily for 2 minutes, until the mixture whitens. Add the cream and the flour, whisking continuously, and add the melted butter and the baking powder. Stop when the mixture is really smooth and combined.
- Put a strainer over a medium bowl, and drain the pineapples in it. Reserve the pineapple juice. Butter a 9" round pan, and pour the batter in it. Add the slices of pineapple on top of the batter. Put in the oven and cook for 45 minutes.
- In a small saucepan, pour the pineapple juice, add 5 tablespoons sugar, stir well, and bring to a boil over medium-high heat. Reduce to about half. When the cake is done, remove from oven and pour the pineapple syrup on it.
- Unmold and put upside down. Serve cold.