fresh or canned, drained pineapple chunks, cut into 1/4-in. (5-mm) thick slices
unsalted butter, at room temperature
firmly packed brown sugar
Preheat oven to 350°F (180°C). Grease and line 13 x 9-in. (3-L) baking pan with parchment paper.
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.
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.
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.
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