Sunday, 2 November 2014

Pineapple upside down cake...its a classic

Who doesn't know how to make Pineapple upside down cake? Its one of those recipes that i and millions of other school kids learned at home economics. The basic principle is fruit set in a syrupy toffee on the base with the fruit flavours infusing throughout the sponge cake. Once baked it's a sight to behold, you can experiment with different fruits too. Theres a few more bits to do with this cake but its not hard. The baking will take around 50 to 60 minutes and you can have your cake and eat it, or pour some custard over it for a scrumptious sweet pudding.

Pineapple upside down cake recipe

For the base
90g unsalted butter melted
95g soft brown sugar
440g pineapple rings in natural juice
6 glace red cherries

For the sponge
125g unsalted butter softened
170g caster sugar
2 eggs lightly beaten
1 teaspoon vanilla extract
185g self raising flour
60g plain all purpose flour
30g desiccated coconut

Preheat oven to 180 C standard oven
open a tin of pineapple rings and drain, reserve 125ml of the pineapple juice

Prepare your 8" base cake tin, melt the 90g of butter and take off the heat. Pour into the base of the cake tin and brush up the sides. Now sprinkle 95g of soft brown sugar evenly over the butter and arrange your pineapple rings on top of the mixture with full glace cherries in the center of the pineapple rings, sorted

Now for the sponge, so cream your butter and sugar until light, then gradually add your lightly beaten eggs until fully incorporated. Sift your self raising and plain flour and fold in, then add your desiccated coconut and lastly the reserved pineapple juice, mix until smooth. Spoon the sponge on top of the pineapples evenly, smooth off and press down in the middle slightly to offset the bulge in the middle. Bake for around 50 minutes, longer if needed. Allow to cool in tin for 10 minutes then turn onto suitable dish. Don't worry it won't ooze all over the place, it should still be firm, if you want to slice for cake portions then allow to cool completely then cling wrap and chill for a couple of hours, otherwise as a pudding its ready to serve right away, great with custard or cream.

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