Sunday, April 15, 2012

PINEAPPLE UPSIDE DOWN CAKE

PINEAPPLE UPSIDE DOWN CAKE PIC2© BUSOG! SARAP! 2012

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!

PINEAPPLE UPSIDE DOWN CAKE© BUSOG! SARAP! 2012

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

INGREDIENTS:

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

PINEAPPLE UPSIDE DOWN CAKE INGREDIENTS© BUSOG! SARAP! 2012

 

PREP:

PINEAPPLE UPSIDE DOWN CAKE PREP© BUSOG! SARAP! 2012

~  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.

COOKING PROCEDURE:

PINEAPPLE UPSIDE DOWN CAKE STEP1-4© BUSOG! SARAP! 2012

~  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.

PINEAPPLE UPSIDE DOWN CAKE STEP5-8© BUSOG! SARAP! 2012

~  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.

PINEAPPLE UPSIDE DOWN CAKE STEP9-10© BUSOG! SARAP! 2012

~ In a clean dry bowl place in your eggwhites and whip it in medium-high till it becomes white and fluffy.  Set aside.

PINEAPPLE UPSIDE DOWN CAKE STEP11-14© BUSOG! SARAP! 2012

~  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.

PINEAPPLE UPSIDE DOWN CAKE STEP15-18© BUSOG! SARAP! 2012

~  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.

PINEAPPLE UPSIDE DOWN CAKE STEP19-22© BUSOG! SARAP! 2012

~  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.

PINEAPPLE UPSIDE DOWN CAKE STEP23© BUSOG! SARAP! 2012

~  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.

PINEAPPLE UPSIDE DOWN CAKE STEP24© BUSOG! SARAP! 2012

*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.

NOTES:

  • 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.

22 comments:

  1. That is one beautiful cake. I will try your recipe.

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  2. wow, looks yummy! pa-copy po ng recipe, will make one soon!

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  3. @Becky~ Thankyou for stopping by...

    @Cecil D.~ no problem...tell me the outcome when you cook it ha! =)

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  4. Hi Cusinera, beautiful cake, it's my sister's favorite cake. I'm having trouble with the pan size. Is it a 8 x 3" round or 9 x 2"? Thanks!

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  5. I love, love looking at those caramelized slices of pineapple. They are beautiful!

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  6. This cake is very popular in the blogosphere, but I have generally ignored it. You make it sound so easy and delectable, might venture into making one these days as pineapples abound in the markets in the Phils. (thinking of using fresh pineapples that I'll sweeten myself). ;-)

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  7. @Elajr~ I think the 9x2" would do fine =)

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  8. What such beauty! The perfect pineapple upside down cake I've ever laid my eyes of! Thanks for sharing your recipe!

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  9. I've tried making a cake like this a few weeks back but I wasn't fully satisfied. I will try out your recip and will let you know how it goes :)

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  10. looks yummy...i wonder kung pedeng i replace ang all purpose flour sa plain flour...what's the differrence po kaya

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  11. @Celmcruz~ all purpose flour and plain flour is the same flour, sometimes different countries have different names for it =)

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  12. i've tried making this cake yesterday... i have a problem with the syrup... coz the sugar did not melt.. is it suppose to be like that.. or the syrup should be like the one on the leche flan??? hope you can help thank!

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  13. @Anonymous~ The sugar suppose to melt while baking, I honestly don't know what went wrong? If there's any sugar that hasn't melted, it should only be a thin layer when the syrup cooled down a bit. The Leche Flan syrup is totally different because it doesn't contain butter.

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  14. You have a lot of nice filipino recipes in your blog. Exactly what I am looking for, simple and easy to prepare at home. Thank you very much for sharing these ideas. I am looking forward to try most, if not all, of your recipes.

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  15. can I bake this using convection oven?and what is the temperature?

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    Replies
    1. I haven't tried baking this recipe in a convection oven...sorry.

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  16. Wow! It's mouth watering and your recipe's are easy. I'd really want to try a shot for this.
    But i dont have an electric mixer, would i still get the good texture if i'll beat it manually or mixing it by hand?

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    1. You have to have a hand whisk... make sure to whisk the egg white like what I've shown in the picture, it will be hard work but it can be done by hand. Batter have to be beaten until really smooth and free from lumps....it will take time but yes it is achievable manually =)

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  17. I tried your recipe and it taste good.My mom just loved.However after 10minutes the butter starts to leak from the tin pan.pls advice me what to do.I want to make this cake on my uncle's wedding anniversary and I know it will be blast.

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    Replies
    1. Oh my.....is your pan spring form (has a removable bottom)? You have to use a one piece cake pan for this, hope that helps =)

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