Pineapple Upside-Down Cake

A recipe that I make regularly for family meals.

* Ingredients:

° 1 small pineapple
° 15 sugar cubes
° 3 eggs
° 150 g caster sugar
° 150 g of butter
° 150 g of flour
° 1 sachet of baking powder
° 1 carton of pineapple juice

* Preparation:

In a small saucepan, prepare the caramel with the 15 pieces of sugar soaked in water. When it is golden brown, pour it into a springform pan.
Peel the pineapple, leaving no brown particles. Cutting it to slices about 1 cm heavy. Cut out and remove the central fibrous part. Arrange the slices in the bottom of the mold, on the caramel.
In a bowl, work the butter with a wooden spatula to make it creamy. Add the sugar, mix well so that the preparation is smooth and incorporate, one after the other, the whole eggs. Mix the yeast with the flour and gradually add to the mixture. If you have any pieces of pineapple left over, you can mix them into the batter.
Pour this preparation into the mold, without disturbing the pieces and bake in a medium oven for 30 minutes. Make sure the cake is well cooked by pricking it with the tip of a knife, which should come out dry.
Unmould by inverting the mold onto a serving platter.
Gradually pour the pineapple juice on the cake to let it drink: this makes it much softer