This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories. Another of my favorite Mary Berry recipes is a step-by-step guide to baking "pineapple upside-down cakes"-simple and delicious.
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For the topping
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- 50g softened butter
- 50g light soft brown sugar
- 7 pineapple rings in syrup, drained and syrup reserved
- 7 glacé cherries
For the cake
- 100g softened butter
- 100g golden caster sugar
- 100g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 eggs
- STEP 1Heat oven to 180C/160C fan/gas 4.
- STEP 2For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
- STEP 3Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
- STEP 4Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.
Pineapple upside down cake recipe (2)
Ingredients for the cake:
- 100g Butter ( softened)
- 70g Caster sugar
- 100g SR Flour
- 1 tsp Baking powder
- 1tsp Vanilla essence
- 2 Eggs
For the top:
- 50g Butter (softened)
- 50g Light brown sugar
- Tin pineapple rings in syrup (or fresh pineapple)
- Glacé cherries (or fresh)
Preheat the oven to 180° gas 4 and start with the topping:
Drain the pineapples and save the syrup.
Beat together the butter and sugar until creamy and spread evenly in the bottom of your cake tin. Place the pineapple rings on top and pop in the cherries.
Put aside while preparing the cake batter
Put the butter and sugar in a bowl and mix until just combined then add the rest of the ingredients together with 2 to 3 tablespoons of the pineapple syrup and beat until nice and soft.
Spoon out the mixture on top of the pineapples making sure it is nice and even and bake for 35-40 mins depending on the size of your cake tin.
TIP: If you are using a loose bottom tin place a baking tray under the shelf that the cake is baking on to catch any stray drips.
Check the batter is cooked through by sliding a sharp knife or a cocktail stick into the side of the cake, if it comes out clean it’s cooked but if its wet leave it for another 5 minutes.
Rest for 5 minutes before turning out onto a plate
Pineapple upside down cake recipe (3)
I haven’t followed a TV series closely since Lost ended. I sometimes feel a bit left out because I really don’t watch a lot of TV.
My new co-workers are always talking about their favorite shows so, I've started to watch some more TV. You know so I don't feel so left out!
One I have recently tried to get into is Made in Chelsea. Mainly because I have met Jamie Laing and I thought you know it’s a mix of reality TV and a sitcom.
I’m not so sure how much longer I will continue to watch; they are just so talky talk. The American guy makes me uncomfortable. Not sure why? Anyone else who watches think the same thing? Or have I just missed something in a previous season?
Besides talking about TV shows I sometimes steer the conversation to cakes. It was one of these times that my co-worker exclaimed her love of pineapple upside down cake.
On Monday night (while watching Made in Chelsea) I made my first every Pineapple Upside Down Cake and took it to work with me Tuesday morning.
I was a little worried about how it had turned out. I always worry about that when I make a cake for the first time and every time it's unnecessary.
Everyone enjoyed it, even the guy who doesn't like cake or pineapple said it was pretty good! Most importantly the lady who requested it absolutely loved it! So, I would say it was a success!
I had found a few different recipes to try, but in the end I decided to adapt Nigella’s recipe from Nigella Express.
Pineapple Upside Down Cake
Square of butter2 tablespoons granulated sugar6-7 canned pineapple slices3 tablespoons of pineapple juicecocktail cherries100g flour1 tsp baking powder¼ tsp bicarbonate of soda100g unsalted butter, softened100g golden caster sugar2 medium eggs, room temperature3 tablespoons of pineapple juice
Heat the oven to 200C. With the square of butter thickly layer the bottom of a cake tin, it can’t be a loose bottom or springform tin, the juices would run every where. Then sprinkle the 2 tablespoons of sugar evenly over the bottom. Then layer the pineapple slice on the bottom shaking as much juice from them as possible. Then place the cherries in the circles and in the open areas between the pineapple circles.Then place the remaining ingredients minus the pineapple juice into a bowl of a stand mixer or food processor or just a big bowl. Mix together until smooth and then add the pineapple juice.
Gently spoon the batter over the pineapple slices and cherries, it will just cover them, so spread carefully.Bake in the oven for 30 minutes. Once out of the oven run a butter knife around the cake, then place a plate or serving platter over the tin and flip! And just like that Pineapple Upside Down Cake!
notes: Nigella’s recipe is also found on her official site.