Sunday, February 27, 2011

Pineapple Upside Down Cake

This recipe has been long overdue… as this is the first cake that I ever baked about 2 ½ years ago. In fact this is the cake that inspired me to bake J  and is still one of my favourites, just that I never came around to baking this in quite some time and so didn’t have a picture to post J


Yield: one 9 inch cake


300gms Flour
250gms Powdered sugar
110gms Butter
50ml Pineapple Juice
½ teaspoon Baking Soda
½ teaspoon Sodium bicarb
2 Eggs separated (egg whites separated from yolks)
40gms Dermera sugar
1 can of Pineapple slices
Cherries to decorate


  1. Preheat oven to 350F/175C. 
  2. In a separate small bowl beat the egg whites until light and fluffy till they start forming stiff peaks
  3. Sift the flour, baking powder sodium together in a large mixing bowl.
  4. In another bowl, beat the butter and sugar until it’s creamy. Add the egg yolks and beat for about a minute. Add the pineapple juice mix it well and then fold in the dry ingredients into this mixture followed by folding in the egg whites with a silicon/rubber spatula.
  5. Take the baking dish and apply a generous coating of butter on the bottom and the sides. Sprinkle the brown sugar over the butter and place the pineapple slices over this and place the cherries in the center of each pineapple slice. Pour the batter over the pineapple slices. Bake at 180 degrees for about 35-40 minutes or until a skewer or wooden toothpick comes out clean.

The cake should be turned upside down onto a plate/stand as soon as it’s done or the pineapples might stick to the bottom once the sugar starts solidifying.

The cake has this fresh fruity flavour that will transport you to a Hawaiian beach instantly J  and one look at this cake and you will see why I wanted to bake it in the first place. It is lovely with glistening slices of sweet and sticky caramelized pineapples sitting happily on a moist buttery pineapple cake. This cake begs to be served warm with or without a scoop of vanilla ice cream. J

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