Image source Pixabay.

Yet another sweet tooth Tuesday is here. Even though Valentine’s Day has just passed and I have been having a pretty lazy weekend, there is never too much cake. You know. I think most of us should have a rule. Always carry a spoon in case cake happens. I honestly have no idea where I heard it but let’s make this a personal rule. Truly.

Tis time I’m going to tell you about a pretty fun thing that I’ve tried one Easter. It’s easy. It’s fun. And it definitely looks really beautiful without making too much effort. I was reading a book when I came upon the concept of a pineapple upside down cake. I googled it. Yeas, I did that since I’ve never heard or seen anything like it. I got intrigued and just decided to give it a go.  And right after tasting it I decided that it was definitely going into my beloved recipe book.

Deliciousness: 8/10 Sporks

Time: 1.5 hours at the most.

Ingredients:

Topping:

  • 50 g soft butter;
  • 50 g brown sugar;
  • 7 pineapple rings in syrup (drain the syrup, you might use more depending on your baking sheet);
  • Cherries (best are glace or from a jam with full berries).

Cake:

  • 2 eggs;
  • 1 tsp baking powder;
  • 100 g soft butter;
  • 100 g all-purpose flour (if you’re more used to working with self-raising flour then that will do as well)
  • 100 g caster sugar;
  • 1 tsp vanilla extract.

Always if you can start with your ingredients at room temperature and sift all of your dry ingredients. While it may take time to get used to doing and might seem a bit time consuming at first, it is well worth it. I noticed the dough is softer once it bakes and just all around so much better. Believe me. I cut those corners with my last batch of pie and definitely was not impressed with myself afterwards.

Instructions:

  • Reheat your oven to 180C.
  • Prepare your baking pan by spreading butter onto the sides so you could take the cake out easily.
  • Mix 50g of soft butter and 50g of brown sugar until the consistency is as smooth as you can get it. Then melt it in a water bath and let it cool. (But just until it’s very warm instead of hot).Them pour it all over your baking pan. I’ve used the 20 cm round one.
  • Arrange your pineapple rings and place the cherries in the rings and in the bigger gaps between pineapples. (Just don’t overcrowd it as it makes the cake too soggy and messy. The taste also leaves a lot to be desired.)
  • For the cake mix of soft butter together with caster sugar, flour, baking powder, vanilla extract and eggs along with a small splash of the pineapple syrup. (A couple of tablespoons will do the trick. And I cannot stress it enough. Sift your dry ingredients as it makes a massive difference when you both mix the dough and then bake it.) Mix until the consistency is soft and smooth.
  • Carefully pour the mass over the pineapples in the pan. Slightly tap the pan onto the table to smooth out the air bubbles and bake for about 35 minutes. (Check to make sure that it is thoroughly done. If not, then just add a few extra minutes. It often depends on the type of oven and baking pan.)
  • Rest or about 5 minutes and then flip it out onto a plate. (Yes, flip it. That’s why it’s pineapple upside down cake. Don’t worry if the cake stuck to the sides of the pan. Check before flipping and use a knife to carefully cut along the edge to separate the cake from the pan.)

This is incredibly delicious while still warm with a scoop of ice cream. However, it’s so so good when it has had time to cool completely. It holds the shape really well. It looks great on a festive table and is a great thing to bring to a dinner party or just a gathering with friends.

Happy not-upside-down baking, Munching Bookworm