pineapple upside down cake
Pineapple Upside Down Cake
In this Buzzle article, we give you the recipe to make an upside down pineapple cake. Though it sounds like it might be a lot of hard work, you will be surprised at how simple it really is to make this cake.
Nothing quite beats the fruity goodness of a pineapple upside down cake warm from the oven, does it? Not only is it a quick and easy dessert, it's great to look at, and is one of everyone's all time favorite cakes. The cake gets its name because it's quite literally, made with pineapples and upturned onto a serving dish. Pineapple slices are arranged on a layer of creamed butter and sugar in a baking dish onto which the cake batter is poured. When inverted, the delicious caramelized pineapple slices are on top of a warm moist cake, flavored with a mixture of pineapple juice and caramel―simply fabulous. It's best served warm with a dollop of crème fraiche. You can also place leftovers into a covered dish and refrigerate. All you need to do is reheat, before you eat it. If you're looking for a simple but timeless recipe, that will get you rave reviews every single time, this one is for you. The following recipe serves 6 to 8 people.
Pineapple Upside Down Cake
Preparation time: 20 minutes
Baking time: 50 minutes
Ingredients
For the Topping:
- Butter―50 g
- Light brown sugar―100 g
- Pineapple slices, drained―1 can, reserve syrup
- Maraschino cherries (optional)
- Butter―100 g
- Castor Sugar―100 g
- Self-raising flour―100 g
- Pinch of salt
- Baking powder―1 tsp
- Eggs―3 small
- Vanilla essence―1 tsp
- Preheat the oven to 180º C (350º F/Gas Mark 4). Sift the flour together with the baking powder and salt, and set aside.
- To make the topping, cream together the butter and sugar until light and fluffy. Spread this mixture onto a 9-inch round baking tray. Arrange the pineapple slices on top, placing them lightly onto the mixture, and place maraschino cherries, if using, in the center of each pineapple ring. If you have any to spare, cut pineapple slices in half and use them to line the sides of the cake tin.
- Next make the cake batter. In a mixing bowl, combine the butter and sugar, and use an electric whisk to beat the mixture until creamy.
- Add the eggs, one at a time, beating well after each addition. Add the vanilla essence.
- Fold in the flour and baking powder.
- Add two tablespoons of the reserved pineapple syrup into the mixture.
- Pour the cake batter onto the baking dish lined with the pineapple slices, adding any scrapings of batter to the sides, not the middle. Use the back of a spoon or a palate knife to smoothen the surface.
- Bake in the center of the oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven, then leave to stand on a wire rack for a further 10 minutes.
- Run a knife around the edge of the pan to loosen the cake, then invert it carefully onto a serving plate.
- Serve warm, with a dollop of crème fraiche or whipped cream.
- If you'd like to use fresh pineapple instead of canned for a healthier version, you can. Use a medium-sized pineapple that is peeled and cored, and cut it into slices approximately one-fourth of an inch thick. You can use pineapple juice instead of the syrup.
- For a richer version of the cake, replace half the self-raising flour with ground almonds, you'll get a cake with a delicious nutty flavor that's fabulous with the pineapples.
- Try serving the cake with vanilla ice cream for a slight variation.