cakes My favorite treats

Pineapple upsidedown cake

October 26, 2018
Pineapple upsidedown cake is really incredible. Highly recommend you to serve warm with crunchy desiccated coconut and dollops of double cream.

Growing up, I remember baking three basic cakes again and again. Some of you might have guessed it, Vanilla sponge cake!! The moment we decide to get our hands into baking, mastering a sponge vanilla cake just hits us and we are all set to achieve it. Next comes the classic chocolate cake that undoubtedly becomes your favourite and your family’s too. Apart from these two classics that drove me and my siblings crazy was this humble pineapple upsidedown cake. This cake instantly became a hit among my friends too. The addition of pineapple rings to the basic vanilla cake transformed this cake to a next level of indulgence. Folks like me who wants to impress their guests with minimal preparation can easily get away with this pineapple upsidedown cake. You can count me on that.

Pineapple upsidedown cake is really incredible. Highly recommend you to serve warm with crunchy desiccated coconut and dollops of double cream.

This gorgeous cake has time and again seen many variations but making it upside down still makes it popular. Spreading few tablespoons of golden syrup at the bottom of the pan is something new to me but I remember sprinkling of sugar had that caramelised effect too. I also love the idea of popping a glazed cherry in the middle of rings, that just adds an extra oomph to the cake and definitely put a smile on anyone ‘s face.

Pineapple upsidedown cake is really incredible. Highly recommend you to serve warm with crunchy desiccated coconut and dollops of double cream.

Pineapple upsidedown cake is really incredible. Highly recommend you to serve warm with crunchy desiccated coconut and dollops of double cream.

 

I am sure this pineapple upsidedown cake adapted from an amazing book Tanya Bakes  by Tanya Burr will be favourite one’s too. It’s really incredible. Highly recommend you to serve warm with crunchy desiccated coconut and dollops of double cream.

 

Pineapple upside down cake

  • 1 cup plain flour
  • 1 1/2 tsp baking powder
  • 150g unsalted butter melted
  • 3 tbsp golden syrup or honey
  • 3/4 cup raw castor sugar
  • 2 eggs
  • Glazed cherries
  • 1 can of pineapple slice

Preheat the oven 180 'C. Line a 8 inch round baking tin. Warm golden syrup and pour into the cake tin. Let it coat the bottom of the tin. Drain the can of pineapple slice and reserve around 60 ml of juice. Arrange the pineapple slices on the bottom of the tin. Pop a cherry into the centre of each ring.

Whisk butter and sugar in a separate bowl until light and pale. Beat in eggs and add flour and baking powder. Gently mix the batter and slowly pour in the reserved juice. Mix the batter and pour into the cake tin. Bake for 35 minutes until it is nice and golden. Remove from oven. Use a spatula to loosen the edges and turn over onto a plate. The pineapple upside down cake is ready.

 

Pineapple upsidedown cake is really incredible. Highly recommend you to serve warm with crunchy desiccated coconut and dollops of double cream.

 

PIN MY RECIPE CARD

 

Pineapple upsidedown cake is really incredible. Highly recommend you to serve warm with crunchy desiccated coconut and dollops of double cream.

Cardamom poached pear Chai cake
Lemon Madeleines

You Might Also Like

No Comments

Leave a Reply

Yum