- Prep Time
- 10 mins
- Total Time
- 1 h 15 m
- Makes
- 24 bars
Ingredients
- 1 cup
- sugar
- 250 mL
- 2 cups
- fresh or canned, drained pineapple chunks, cut into 1/4-in. (5-mm) thick slices
- 500 mL
- 1½ cups
- unsalted butter, at room temperature
- 375 mL
- 1 cup
- firmly packed brown sugar
- 250 mL
- 2
- eggs
- 2 tsp
- almond extract
- 10 mL
- 2 cups
- all-purpose flour
- 500 mL
- ¼ cup
- quick oats
- 60 mL
- 1 tsp
- baking powder
- 5 mL
- ½ tsp
- salt
- 2 mL
- ½ cup
- milk
- 125 mL
Directions
Step 1
Preheat oven to 350°F (180°C). Grease and line 13 x 9-in. (3-L) baking pan with parchment paper.
Step 2
In small saucepan combine sugar and 2 tbsp (30 mL) water over medium-high heat, stirring until sugar dissolves. Bring to a boil and let bubble until mixture turns light amber in colour, about 4 min. Remove from heat and quickly pour into baking pan. Tip pan from side to side to evenly coat bottom with caramel. Cool 5 min. Lay chopped pineapple in 1/4-in. (5-mm) thick layer on caramel, packing pieces tightly together to avoid gaps. Set aside.
Step 3
In large bowl, using a hand-mixer, beat butter and brown sugar until fluffy, about 2 min. Beat in eggs, one at a time, scraping down sides of bowl. Beat in almond extract. In separate bowl, stir together flour, oats, baking powder and salt. With mixer on low speed, mix dry ingredients in thirds into butter mixture, alternating with milk. Mix well. Dollop batter on top of pineapple layer; smoothing evenly.
Step 4
Bake 35 min., until cake is golden brown and caramel is bubbling around edges. Cool 5 min. Invert onto cutting board. Cool to room temperature. Slice into 24 bars.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1 bar):
- Calories:
- 230
- Fat:
- 12 g
- Saturated Fat:
- 7 g
- Carbs:
- 28 g
- Fibre:
- 1 g
- Sugar:
- 19 g
- Cholesterol:
- 45 mg
- Protein:
- 2 g
- Sodium:
- 75 mg
