I never get tired of eating Pineapple Upside Down Cake, with its buttery brown sugar syrup clinging to the top and side of the cake. Slices of sticky sweet pineapple adorned on top that calls you up to come and eat them. Whenever I serve a slice of this yummy cake, I always have custard sauce on the side. So nice and sinful…..hmmmmm!
I’ve been making this Pineapple Upside Down Cake since last year, so this recipe has been tested more than a dozen or so. Mr. H most requested cake at our TRIBE household and in personal FB, my family and friends most liked picture in my Food Porn Album.
The sponge cake is not too sweet so it balance out the sweetness of the syrup outside. I love the edges of this cake as it gets colder, the syrup forms a yummy crust that I usually save to eat for last.
PINEAPPLE UPSIDE DOWN CAKE
Syrup – 1/2 cup butter & 1 cup brown sugar
7 slices of canned pineapple, drained
7 glace or maraschino cherries
Sponge Cake :
1 cup plain flour
3/4 cup white sugar
1 tspn baking powder
1/8 tspn salt
3 large eggs, room temperature
5 tbspn pineapple juice from the can
1 tspn of vanilla essence
Round Aluminium Pan (22cm across/6cm depth)
*used U.S Measuring Cups & Spoons
~ In a cup, combine your pineapple juice and vanilla essence. Separate your eggwhites and yolk into two bowls, add your white sugar to your egg yolks. Sift flour, baking powder and salt in another bowl.
~ Preheat your oven to 180C. Place your rack in the middle of your oven.
~ Melt your butter inside your oven. Once it’s liquefied, pour in your brown sugar. Stir your brown sugar until it becomes all wet and gooey.
~ Smooth the brown sugar & butter mixture on the base of the pan in an even layer. Lay out your pineapple slices and place a cherry in every centre of the pineapple slices.
~ In a clean dry bowl place in your eggwhites and whip it in medium-high till it becomes white and fluffy. Set aside.
~ Beat your egg yolks and white sugar until it turns into a creamy mixture. While you’re beating the mixture, add in your vanilla essence and pineapple juice, mix for a couple of seconds and then add in gradually your sifted flour/baking powder/salt. Keep on beating until the mixture becomes smooth. Please scrap the sides & bottom of the bowl every now and then to combine the stuff that clings to the bowl with a rubber spatula.
~ In the bowl of the flour mixture add in your whipped eggwhites and gently stir it through in a circular motion with your rubber spatula. I do this clockwise, scrapping the outside and gently cutting the stirrer in the middle at the same time scrapping the bottom of the bowl. Do this a couple of times until the two mixture combines and it will turn into a frothy cake batter.
~ Pour the cake batter on top of the arranged pineapples slices/cherries. Smooth up the top and place in your preheated oven. Bake for approx. 40 minutes to 1 hour or check with a bamboo skewer. Poke your cake in the middle, if the skewer comes out clean with no visible wet cake batter and just a few moist crumbs that means your cake is cook.
~ Take your cake out of the oven and only rest the cake for around 2-3 minutes. Run a knife on the outer rims of the cake to detach it from the cake tin.
~ *BE AWARE THAT THE CAKE TIN IS HOT, USE CARE WHEN HANDLING IT*
~ Please use a pair of oven gloves and position a large serving plate upside down on top of the baking pan and flip it over, making sure that you’re holding them tightly together. I usually tap the top of the pan a couple of times and when I lift the cake tin up, I kind of jiggle it a little bit to dislodge the cake.
~ This is best served cooled at room temperature. If kept in the fridge, just give it a short blast on your microwave for a couple of seconds.
BEST WITH: Cup of your favourite coffee and a good dollop of custard sauce on top/side of your Pineapple Upside Down Cake slice.
- Do not rest the cake longer when it comes out of the oven as some of the sugar syrup will turn into a solid crust on the base of the pan and it will make some of the pineapple slices stuck on the base of the cake tin.
- You can reduce the sugar for topping but bear in mind that reducing the sugar topping will give you a drier glaze/syrup at the end=)
- Don’t be alarm with the extra syrup on my pics as this cake just came out of the hot cake tin, as the cake cools off… the sponge cake will absorb the syrup.