This was my first time with caramel or any candy, really. I'm not sure if I did it correctly, but it tasted good. The first caramel was very thick and didn't cover the bottom of the ramekins (I only used 6 and I'm glad because the cakes were small). The second never got below 200 degrees on my candy thermometer. (Rose said it was ready when it was up to 140 degrees, so I'm not sure why mine never dipped down.) But I let it bubble for a bit over 5 minutes and ended up with about half a cup. It really tastes good and is definitely going on my yogurt in the morning!
Speaking of yogurt, I just bought two big containers of yogurt earlier this week (low-fat greek for me and fat free regular for the hubby) and then went out this morning and bought ANOTHER big container of full-fat for this recipe. Our pot runneth over with yogurt!
These cakes taste good, the pineapple gives a bit of tart balance to the sweet cake and caramel. I really like the moistness of the cake. And the cherry in the middle might be my favorite part. I almost left the cherry out because I didn't want to fork over the extra $3.50 for frozen cherries and I'm not a big fan of canned. I'm really glad I did! I'm curious to see how they taste when they aren't warm out of the oven. And the pineapple caramel is the proverbial cherry-on-top. My husband who for some reason hates pineapple (the only fruit he doesn't like!), pulled off the pineapple and gave the cake two thumbs up.
Pic 1. Beginning stage of caramel #1.
Pic 2. Before the batter - I cut the pineapple way too thick!
Pic 3. Bubbly caramel #2.