Saturday, March 20, 2010
Pineapple Upside-down Cake * Cake Slice Bakers*
An upside cake using apples, pears, peach or pineapples win me over always. A pineapple upside cake more for the beauty of the pineapple slices with maraschino cherries. I am not fond of these sweetened cherries but for the looking good factor, they are surely in. And yes, the Pineapple Upside Down Cake was the choice of the Cake Slice Bakers this month.
The web says that pineapple upsidedown cakes were originally made in skillets and cooked on a stove rather than baked in an oven. The Hawaian Pineapple Company held a pineapple recipe contest in 1925 and the best 100 recipes would be published. It is said among the over 50, 000 recipes received, more than 2000 were pineapple upside down cake recipes.Probably it is since then that they became popular.
I love this dessert but preferably with fresh pineapple slices rather than the canned ones. The recipe calls for canned ones , which I thought were rather tasteless.
What you need for this cake are ((Recipe from Southern Cakes by Nancie McDermott)
Pineapple Topping
1 can pineapple rings, in juice
50g butter
140g dark brown sugar
10 maraschino or glace cherries
Cake
180g plain flour
155g caster sugar
1½ tsp baking powder
½ salt
110ml milk
50g butter, softened
1 egg
1 tsp vanilla extract
2 tbsp pineapple juice from can
Method – Pineapple Topping
Preheat the oven to 180C.
Drain the pineapple well, reserving 2 tablespoons of the juice for the cake batter. Melt the butter in a 10inch/25cm cast iron skillet over medium heat. Or, melt the butter and pour it over the base of a 9inch/23cm round cake tin.
Remove the pan from the stove and sprinkle the brown sugar over the buttery surface. Place the pineapple rings carefully on top of the scattered brown sugar and melted butter, arranging them so they fit in 1 layer. (You may have a few left over). Place a cherry in the centre of each ring, and set the pan aside.
Method - Cake
In a large mixing bowl, combine the flour, sugar, baking powder and salt and gently mix. Add the milk and butter and beat well with a mixer, scraping down the bowl once or twice until you have a thick, fairly smooth batter, about 1 minute.
Add the egg, reserved pineapple juice and the vanilla and beat until well incorporated, stopping once or twice to scrape down the sides.
Carefully pour the batter over the pineapple and use a spoon to spread it evenly to the edges of the pan. Bake for 35 to 40 minutes until the cake is golden brown and springs back when touched lightly in the centre. Cool in the skillet or pan for 5 minutes on a wire rack.
When the pan is still hot, run a knife around the edge of the pan to release any cooling caramel and use oven gloves to carefully invert the warm cake onto a serving plate.
A very easy recipe and you know the end result is going to be yummy considering the brownsugar caramelized pineapple slices and yes it turns out as good as you hoped it to be. I baked mine in a springform pan.The crumb was tender and moist and the caramely crsuted edges were nice to bite into. Overall I would either reduce the amount of brown sugar or the sugar that went into making the cake batter because it was a tad bit too sweet. I would use this recipe but would replace canned pineapple slices with fresh pineapple slices seeped in sugar syrup. Overall it is a very moist and a lovely dessert to end a meal!
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Rachel, can you even believe that I was wanting to bake this as I love it and I am not a baker so was sweating about it. I will surely try it. and hoping it will come as yummy and delicious as it looks in your picture.
ReplyDeleteCake looks truly tempting and fantastic..
ReplyDeleteThis is one of my favorite old-fashioned cakes. My mother use to make this anytime she baked a ham. Your version is considerably prettier than the one I remember. It looks delicious. Very nicely done :-).
ReplyDeletelooks delicious :)) would luv to try it!
ReplyDeletehttp://recipegrabbag.blogspot.com/
I love the caramel, pineapple (and yes, cherry :D mixture) This is my dad's favorite cake and we always make it for his birthday. :)
ReplyDeleteLooks yummy... Pass on a slice pls.
ReplyDeleteI agree any cake with apples, pears, peach or pinapple is sure to be a winner! This looks yummy!
ReplyDeleteYUM! I love pineapple and the cake looks good. It was interesting to read your post about the pineapple cake contest.
ReplyDeleteYour cake looks fabulous! I was wondering why the recipe called for canned pineapple slices. I love the ease of using them but wonder if it would taste better with fresh pineapple slices instead.
ReplyDeleteGeeat job on your cake and the topping looks really carmelized and delicious.
ReplyDeleteOne of the best Pineapple upside down cake I have ever come across!!
ReplyDeleteYUMMY YUM YUM!!!
Its on my to do list from a very long time! I love that your version uses only 50gm butter in the cake!
ReplyDeleteYour cake looks wonderfully glossy. I love the edge bits too.
ReplyDeleteThis is one of ùmy favourite cake. And yours just looks so so yum.
ReplyDeleteYour cake looks so soft and delicious and I love pineapples:) Yummy!!!!!
ReplyDeleteLooks spongy & soft..:)Hope u enjoyed well..
ReplyDeleteSoooo soft and delicious cake...
ReplyDeleteLooks good.
ReplyDeleteYummy, mouthwatering delicous cake. So smooth and am droolin' over here. Very nice recipe.
ReplyDeleteloved the pics. I don't have a kitchen scale and always use cup measures.
ReplyDeleteGreat job on your cake, I'm glad you enjoyed it. I baked mine using fresh pineapples and it tasted great. I like the little trivia in the beginning of post. Now I'd like to try making this on the stove.
ReplyDeleteThis cake looks so good. I haven't tried any upside-down cakes. You've tempted me to try this now.
ReplyDeleteOne of my favorite cakes..so simple,yet looks so elegant.I follow an eggless recipe for the same.Will it taste good with fresh pineapple too??
ReplyDeleteI've just finished eating lunch and am wishing I could have had a piece of your cake for dessert.
ReplyDeleteYummy. Love this cake and will have to make it myself. Pineapple adds so much moisture to the cake, doesn't it?
ReplyDeleteI love pineapples, this look really georgeous and fresh! gloria
ReplyDeleteHey, I have a surprise for you! Hop on to my blog to find out ;) Congrats!
ReplyDeleteRachel I post today about Buns for Breadbakingday and Im mail you now with the pictures, Cheers, gloria
ReplyDeletegloriadelpilar_1994@yahoo.com
Beautiful cake and lovely presentation.
ReplyDeleteI've made this kind of cake with other fruit than pineapple - cranberries, jarred cherries, apricots, and we love it every way. Always flavorful, light and moist. Beautiful!
ReplyDelete