Pineapple upside-down cake

Directions

1. Preheat oven to 325 °F

2. Put the pineapple slices in a shallow bowl and add the rum. Set aside.

3. Make the caramel by pouring water, sugar and vinegar (to avoid crystallization) in a small skillet and cook on low/medium without stirring.

4. When the caramel turns a soft gold color, pour it into a round cake pan (9 x 1 1/2) and spread uniformly while still hot.

5. Place the pineapple slices on the caramel, one at the center and 4 around, or in any other shape you like

6. Mix the butter, sugar and vanilla until creamy

7. Add the eggs, salt, flour and baking powder. Mix well.

8. Pour the batter in the cake pan, on top of the pineapple slices

9. Bake for 30-40 minutes. Check that the cake is ready by inserting a knife, if it comes back dry, bring it out of the oven and remove from the cake pan immediately by flipping over on a large plate.

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