Saffron and Pineapple Upside-Down Cake with Caramelized Plantain

Ingredients

For the cake:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 cup pineapple juice
• 1 teaspoon saffron threads, soaked in 2 tablespoons hot water
• 1 tablespoon dark rum (optional)

For the caramelized plantains:

• 2 ripe plantains
• 2 tablespoons unsalted butter
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon

For the pineapple topping:

• 1 fresh pineapple, sliced into 8 wedges
• 1 tablespoon saffron threads, soaked in 2 tablespoons hot water

Instructions

Make the cake:

1. Preheat your oven to 350°F (180°C). Grease a 9x13-inch baking dish.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine softened butter, eggs, pineapple juice, saffron mixture, and dark rum (if using). Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Pour the batter into the prepared baking dish.

Caramelize the plantains:

1. Slice the plantains into 1-inch rounds.
2. In a large skillet, melt butter over medium heat. Add brown sugar, cinnamon, and plantain slices.
3. Cook for 4-5 minutes per side or until caramelized and golden brown.

Assemble and bake:

1. Arrange pineapple wedges on top of the cake batter in a single layer.
2. Place the caramelized plantains on top of the pineapple rings.
3. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
4. Remove from the oven and let cool for 10 minutes.
5. Run a knife around the edges to loosen the cake, then invert onto a serving plate.
6. Serve warm, garnished with additional saffron threads if desired.