published about 8 hours ago
To kick the recipe off, you’ll first need to heat up 1/4 cup of dark brown sugar, some butter, and a pinch of salt in a saucepan. Next, you’ll butter your ramekins (Martha suggests using 10-ounce options), and cut six slices of a fresh pineapple. Since you’ll be using a circular cutter the size of the ramekin to cut out the area of the pineapple slice you need, she notes that you won’t need to peel it. You will, however, need to remove the core from them.
Right before you add your pineapple to the ramekin, you’ll add a scoop of the butter and sugar mixture to each. Next up will be your cake. You’ll want to mix your wet ingredients together (butter, sugar, vanilla bean seeds, eggs) in one bowl, ajd your dry ingredients (cake flour, baking powder, and salt) in a separate bowl. According to Martha, it is essential that you use cake flour to make your cake as light as possible.
You’ll want to combine your wet and dry ingredients together (including alternate additions of whole milk and flour) before placing your batter to each of the ramekins. Then, you’ll place your cakes into a 350°F preheated oven for about 35 minutes or until golden. And while you could wrap up the recipe right here, Martha takes it a step further by creating a caramel-rum sauce to top it off. And yes, that’s just as easy to make, too! You will want to remember, though, that the best time to unmold your cakes is when they are slightly warm.
So, if you’re still not sure what dessert will “wow” your guests this holiday season, you may want to give this one a try. And, as Martha notes, you can always embellish the treat even more with a dollop of whipped cream or a scoop of vanilla ice cream. Either way it goes, everyone is sure to be pleased.
Check out the video below and get the full recipe here.