Happy Easter Monday everybody!
Given it’s so dreary and rainy today I thought a little sunshine in the kitchen might be in order, and here is my recipe for a delicious pineapple upside down cake.
Traditionally this cake has some glace cherries dotted amongst the pineapple, but personally I think the cake actually looks a lot prettier without them. I also like to add some dark rum to the sponge mix just to give it a slightly warmer flavour but it’s not essential.
Lucie’s Juicy Pineapple Cake
10g unsalted butter – softened
20g soft dark brown sugar
200g fresh pineapple – cut into small slices
110g unsalted butter – softened
110g caster sugar
2 large eggs
1 teaspoon vanilla extract
1 dessert spoon dark rum
1 tablespoon milk
110g self raising flour – sifted
1 teaspoon baking powder
- Preheat the oven to 190°C/170°C fan/gas 5. Grease a 20cm round cake tin liberally with the softened unsalted butter and then scatter the soft dark brown sugar over the base of the tin.
- Next, layer the pinepple as per the following photo until the base is covered. Set the tin one side whilst you make the cake batter.
- Sift the flour and baking powder into a bowl and set aside.
- In a large bowl, cream the butter and sugar together until smooth, pale and fluffy, using an electric hand whisk or mixer. Add the eggs, one at a time, stirring well after each addition. Stir in the vanilla extract and the dark rum.
- Pour a third of the milk into the creamed butter and sugar, and beat well until combined. Then add a third of the flour and beat well. Repeat this process until all the milk and flour have been incorporated and you have a smooth and even mixture.
- Spoon the mixture over the top of the pineapple layer in the tin, smooth the top with a palette knife and place in the oven for approximately 25–30 minutes, or until a skewer inserted into the cake comes out clean.
- Once cooked, leave the cake in the tin for a couple of minutes before turning out on to a plate. The easiest way to do this is to put the plate on top of the cake and then flip the whole thing over, give the bottom of the cake tin and tap and the cake should be released. If a few bits of pineapple are left in the tin don’t fret, just place them back onto the top of the cake.
- This cake is best served straight away with lashings of custard or vanilla ice cream.
Layer the pineapple slices on top of the sugar.
Spoon over the sponge mixture.
Smooth the mixture evenly.
The finished cake – yummy!