Saturday, August 20, 2011

Pineapple Upside Down Cake

I celebrated my birthday last week and I wanted a cake that I'd never made before and strangely I wanted one without frosting. Go figure! Anyway I'd been thinking of trying my hand at making a Pineapple Upside Down Cake for a while and this was the perfect opportunity. I found a recipe by Nigella Lawson and you guys know how much I love her food. So I tried it out and quite liked it. A few points to note however, is she recommends using a can of pineapple in pineapple juice and not syrup, but I could only find cans in syrup. This made the slices of pineapple a little sweeter than I would've liked, but the great thing was that the cake was not to sweet so the combination turned out really well. One thing that I'm going to do differently the next time I make this cake is try to caramelize the pineapple somehow, I'm thinking of using brown sugar to sprinkle in the pan or to caramelize the slices of pineapple on a griddle or something, I haven't quite decided yet, but I know for a fact that I'm going to try fresh pineapple the next time. The canned slices that I used definitely lacked flavor. I'd love to hear of any recipes that you use or any tips that'll give me the results I want the next time around.


Pineapple Upside Down Cake
Adapted from: Nigella Lawson

100g butter + extra to grease the cake pan
100g sugar + 2tbsp to sprinkle in the cake pan
2 eggs
100g flour
1 tsp baking powder
1/4 bicarbonate of soda
6 slices of pineapple

Preheat the oven to 200ÂșC.

Butter a 9" round cake tin. Sprinkle the 2 tbsp of sugar on the buttered base of the tin and place the pineapple slices in a circle around the pan and place one in the center.

Place all the ingredients in a mixing bowl and beat together to form the cake batter.

Pour out the batter carefully to cover the pineapple rings. You may think you don't have sufficient batter at first, I did. But spoon the batter over the slices and gently and very light handedly spread it with a spoon if necessary to cover the rings. Trust Nigella here, the pineapple to cake ratio is perfect.

Bake for 30 minutes.

Place a plate over the cake tin and in one deft move, turn the pan and plate upside down to un-mould the cake.

Voila! You have yourself your very own Pineapple Upside Down Cake.

Enjoy!

This recipe is linked to -
Sweet Tooth Friday
Friday Potluck
Sweets for a Saturday

3 comments:

  1. What a good looking cake! Caramelizing is always a good idea. When I make mine, I put a combo of butter and brown sugar into the pan before laying the pineapple on it.

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