Upside Down Pineapple Cake

Upside Down Pineapple Cake

Time for some much needed nostalgia with an upside down pineapple cake but our pineapple was

I think, It’s times like this that we need a little bit of comfort and joy from the past and food is one of the simplest ways to evoke these feelings.  I’ve always loved pineapple upside down cake. There’s something about the soft sponge, bright red cherries and yellow slices of juicy pineapple only revealed when you finally flip it over that takes me back to special tea time treats growing up.

To be honest I was keen to use the fresh pineapple but Andy thinks the tinned one actually makes the flavour even more nostalgic… and to be honest I’m sure either would have worked to bring a little taste of retro love into our world today.

I used a 23cm springform tin which I greased and lined the base and sides, with greaseproof paper.

Ingredients:

• Roughly 6 rings of cored pineapples (canned is best)
• 6 cocktail cherries
• A little of the pineapple juice from the can
• 230g sugar
• 230g butter – salted softened
• 4 large free-range eggs
• 180g self-raising flour
• 50g ground almonds (or almond flour)
• 1 teaspoon baking powder
• 1 teaspoon vanilla essence

Pre-heat the oven to 190°C (170ºC fan/375°F/Gas 5)

Lay the pineapple rings into the base of the cake tin with one ring in the very centre and the others around the outside.  You may have to trim them for them to fit neatly.  Place a cherry in the centre of each ring. Set aside.

In a bowl, combine the flours and baking powder and mix well.

In a large bowl, beat the sugar and butter for 5 mins using an electric whisk. Once it’s pale and fluffy, add the eggs and mixed flours and beat again until it’s all combined.  Add the vanilla and roughly 4 tablespoons pineapple juice and beat for 3 mins until fluffy.

Carefully spoon this over the pineapple rings and gently spread out to even the top.

Bake for 35 – 45 mins until the cake is risen and darkly golden and feels firm to touch.  Allow it to cool entirely in the tin sitting on a wire rack.  At least an hour.  Once cool, release the cake from the sides and peel away the greaseproof paper from the sides.  Lay a board or cake tin on top and swiftly flip it over. Peel back the paper from the cake to reveal the stunningly retro top!

For more cake recipes, check these out on Dom in the Kitchen.

Eat and of course, enjoy!