Welcome to another delightful recipe from the kitchen of Mary! Today, we will be creating a classic and irresistible Pineapple Upside-Down Cake. This cake is a true crowd-pleaser with its caramelised pineapple rings and moist, fluffy sponge. Whether you’re hosting a tea party or simply craving a sweet treat, this recipe is guaranteed to satisfy your taste buds. So, let’s gather our ingredients and get baking!
- 250g of drained pineapple rings
- 235g unsalted butter
- 4 tbsp. of light brown sugar
- 175g caster sugar
- 3 beaten eggs
- 175g self-rising flour
- ½ tsp. Vanilla bean paste
- 2 tbsp. milk
- A pinch of salt
- 1 tsp. baking powder
- Preheat your oven to 180C and butter the sides of a 20cm cake tin.
- Drain the slices of pineapple and let them dry on kitchen paper towels. Then, put the soft brown sugar and 60g of the butter in a frying pan to let it melt on medium heat.
- Spoon the mixture into the cake tin. Cut seven pineapple rings in half to create semi-circles that you can lay out around the tin. Then, place the remaining ring in the middle.
- Cream the rest of the butter and caster sugar together until it is light and pale.
- Gradually start adding eggs and mix them well as you add them. Then, add the vanilla and mix it again.
- Sift the salt, baking powder, and flour inside a mixing bowl, add the milk, and fold it all together until it is smooth. Then, carefully spoon the pineapple slices and make sure everything is level.
- Bake the mixture for thirty minutes or until everything has risen. Insert a skewer inside the cake until it comes out clean.
- Let the cake cool for a minute, and then turn it out onto a plate to cool.
- Serve it to your guests or family and watch their faces light up with delight.
- When melting the brown sugar and butter, keep a close eye on the pan to prevent it from burning. Stir gently until the sugar has dissolved and the mixture has a smooth consistency.
- Make sure to drain the pineapple rings well and let them dry on kitchen paper towels. This will prevent excess moisture in the cake.
- Creaming the butter and caster sugar until light and pale ensures a fluffy texture in the final cake.
- For an extra burst of flavor, you can sprinkle some desiccated coconut on top of the pineapple rings before adding the cake batter.
- If you don’t have vanilla bean paste, you can substitute it with vanilla extract. Use the same amount (½ tsp.) for a delightful vanilla flavor.
There you have it – a scrumptious Pineapple Upside-Down Cake that is sure to impress! The combination of caramelized pineapple, buttery sponge, and a touch of vanilla creates a truly indulgent treat. Whether enjoyed on its own or served with a dollop of whipped cream, this cake is bound to become a favorite among your family and friends. So, tie on your apron, preheat that oven, and get ready to bake a cake that will transport your taste buds to dessert heaven. Happy baking!