Pineapple Upside Down Cake – Mmmm. Retro.
Well our end of year exams for university have arrived and instead of revising for them I’ve been listening to the Kings of Leon, dyeing my hair and making Pineapple Upside Down Cakes (I’ve made three of them in the past week). Is there any better way to procrastinate?
Anyway, the cake was delicious although I would recommend reducing the baking time by about five minutes because the first time I made it it was a little dry but after reducing the time for the next ones they came out perfect.
* 90g (3 oz) unsalted butter, melted
* 1/2 cup (95g/3 0z) soft brown sugar
* 440g (14oz) can of pineapple rings in natural juice
* 6 red glacé cherries
* 125g (4 oz) unsalted butter, extra, softened
* 3/4 cup (185g/6 oz) of caster sugar
* 2 eggs, lightly beaten
* 1 teaspoon of vanilla essence
* 1 1/2 cups (185g/ 6 oz) self-raising flour
* 1/2 cup (60g/ 2 oz) of plain flour
* 1/3 cup (30g/ 1 oz) of dessicated coconut
What To Do:
1. Preheat the oven to 180C (350F).
2. Pour the melted butter into a 20 cm (8 inch) round tin, brushing some of it up the sides but leaving most of it on the base.
3. Sprinkle the brown sugar over the base.
4. Drain the pineapple rings and save 1/2 cup of the juice.
5. Arrange the pineapple rings over the base of the tins (five on the outside and one in the centre) and put a cherry in the centre of each ring.
6. Cream the butter and sugar together until light and fluffy. Add the egg gradually, beating thoroughly after each addition. Add the vanilla essence and beat until combined.
7. Transfer to a large bowl and fold in the sifted flours, then add the coconut and pineapple juice. Stir until the mixture is just combined and smooth. The mixture will be quite thick.
8. Spoon the mixture into the tin over the pineapple rings and smooth the surface. indent the centre slightly with the back of a spoon so the cake will have a flat base to sit on.
9. Bake for 50 – 60 minutes, or until a skewer comes out clean when inserted into the centre of the cake.
10. Leave the cake in the tin for 10 minutes before turning out onto a plate or rack to cool.
The recipe came from ‘The Essential Baking Cookbook‘.