Cakes are one of the most wanted foods to satisfy your cravings for sweets and pineapple cakes are not an exception, more likely an upside-down pineapple cake. Pineapple upside-down cake is known to be the pineapple version of that cake where sugar is cooked with a fruit in the bottom of a cooking pan added with a batter especially made for cakes which is spread over the fruit. Once this bakes, it is then flipped over making the fruit sit on top of your cake.
This cake, pineapple upside-down cake, started with a production contest for pineapple recipes hosted by Dole Pineapple. This contest was held after the latter’s invention of pineapple rig around 1925. However, upside-down cakes are already made by some even before home ovens were known. These are often termed as skillet cakes, where these cakes were baked over a fire.
The popularity of the pineapple upside-down cake rose in the 1950s but it was stuck around, becoming just as much of a classic because of it is easy to make. Making pineapple upside-down cake will require you to have the following ingredients:
- 50g softened butter for the topping; 100g softened butter for the cake
- 50g light brown sugar
- 7 pineapple rings in syrup, drained and syrup reserved (mostly pineapple rings in cans)
- 7 glacé cherries (cherries that are candied in sugar syrup)
- 100g golden caster sugar
- 100g self-raising flour
- 1tsp baking powder
- 1tsp vanilla extract
- 2 eggs
If you have those that are mentioned above, then you are good to go! Here’s how you make your upside-down pineapple cake.
- Pre heat the oven at 180C for fan, and 160C for gas.
- Toppings first. Beat the 50g softened butter and 50g of light brown sugar together until a creamy texture is observed. Spread this mixture over the base and a quarter of the way up the sides of a 20cm round cake tin. Take the 7 pineapple rings and arrange it on the bottom of the cake tin. Reserve the syrup for later. Place then each glacé cherry on every centre of the pineapple rings.
- For the batter, mix 100g of softened batter, 100g of golden caster sugar, 100g of self-raising flour, 1tsp baking powder, 1tsp vanilla extract and 2 eggs in a bowl by using an electric whisk. Beat then until desired consistency (soft texture) is achieved.
- Spoon then the batter mixture on top of the pineapple rings and smooth it out so it’s level. Bake this for 35 minutes, leave stand for 5 minutes then transfer it to a plate by flipping the cake tin upside-down. Best served with a warm scoop of ice cream.
As easy as four steps, there you have your own pineapple upside-down cake.