Pineapple Upside Down Cake

Usually I am writing about stories and poems but this time I decided to showcase my other passion. Beside crafting, writing and all that stuff I also love to bake. Cakes, cupcakes, muffins, pies...there's literally nothing I wouldn't try to do. So since Christmas is already at the corner and I will be busy baking numerous delicious sweets, today was the only time to make my latest obsession...Pineapple Upside Down Cake. Although it looks tricky it's pretty much easy to do. And very quick. This is a treat for all of you, sugarholics.


Pineapple Upside Down Cake

Utensils:
  • Weighing scales
  • 23cm / 8-9 inch cake tin (or bigger)
  • Spoon
  • Teaspoon
  • Wooden spoon
  • Can opener or knife
  • Whisk
  • Spatula
  • Dish
  • Tin dish

Ingredients:

The Topping
  • 50g softened butter (for greasing)
  • 50g light soft brown (or white) sugar
  • 6 or more pineapples rings in syrup, drained (depends on cake tin)
  • glacé cherry (or similar fruits)

The Cake
  • 100g softened butter
  • 100g golden caster sugar (or white sugar)
  • 100g self-raising flour
  • 1 tsp baking powder 
  • ¼ tsp bicarbonate of soda
  • 1 tsp vanilla extract (or vanilla sugar)
  • 2 large eggs
  •  pineapple syrup (from canned pineapple)

The Method:

1) Preheat the oven to 180°C/356ºF. Butter cake tin (neither loose-bottomed nor springform). Spread it all over the tin (sides too!). If you have only springform cake tin then also use baking tray under the tin to prevent pineapple juice leaking all over the oven.

2) Sprinkle the sugar on top of the buttered base and then arrange the pineapple slices to make a circular pattern as in the picture. In each of the ring and also in between the rings put the glazed cherries.

3) Mix cake ingredients (butter, sugar, flour, baking powder, bicarbonate of soda, vanilla extract and eggs) until the batter is smooth. Pour in the 3 or more tablespoons of pineapple juice/syrup to thin it a little.

Method stages 1 - 3 + ingredients and utensils

4) Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.

5) Bake for 30 minutes. Leave to stand for 5 minutes, then use a spatula around the edge of the tin, place a plate on top and turn it upside-down. (If you have springform cake tin you just open the handhold.)

6) Serve it warm with ice cream or cold with tea. It can also be as a dessert after dinner or lunch. Bon appétit.

Method stages 4 - 6

Enjoy it!  :) 
 
P.S. Next installment of Online novel will come shortly in next few days. Probably between Christmas and New Years Eve. 



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