When I had a plethora of pineapples left over from a TV shoot recently, I knew that one of the recipes I wanted to do was an upside down cake. Its kind of a classic. I didn’t want to do a large one though, but rather adapt my very popular recipe for clementine upside down cakes. It’s the perfect kind of cake to handle a soft fruity topping, and it has been featured a few times on the Huffington Post, so I figured people out there have enjoyed it a lot.
And I simply love baking, so any excuse really.
* Cooks notes ~ I used palm sugar because I adore the flavour. So much so that I have been known to nibble on a block of it like candy. It compliments the tropical pineapple so well. You can just as easily use brown sugar though, and these are perfect served with whipped cream flavoured with vanilla. Vanilla and pineapple is another flavour marriage made in heaven, so Ive also included two teaspoons in the batter.
What is your favourite kind of upside down cake?
I look forward to connecting with you again in the future.