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. It’s 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 complements 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 I’ve also included two teaspoons in the batter.
What is your favourite kind of upside-down cake?
pineapple upside down cakes
- 225 g butter - room temp
- 225 g caster sugar
- 225 g flour
- 2 t baking powder
- 4 large eggs - room temp
- 2 t vanilla extract
- 1 large pineapple about 550g peeled and cut into very small dice
- 40 g butter
- 1/2 cup palm sugar or brown sugar
- 2 Tbsp dark rum optional
- Preheat oven to 180 c / 350 F
- Beat the butter, vanilla and sugar until pale and fluffy.
- Add the eggs one at a time, allowing to fully combine between each addition
- By hand sift the flour and the baking powder over the mix and fold it in to combine
- To make the topping, melt the butter and sugar in a large pan until melted and bubbling. Add the pineapple and toss lightly for around 3 - 4 minutes. Add the rum and flambe if you are using it.
- Grease the muffin pan well with butter and flour or spray with non-stick cooking spray. Divide the topping between the 15 muffin cups in a greased pan. it will be about a dessert spoon per cup.
- Using an ice-cream scoop, evenly measure out the cake batter and dollop onto each pineapple mix (about 3/4 of the way up the pan).
- Bake for 25 - 30 mins, until golden brown.
- Allow to cool in the pan.
- Gently pry the cakes away from the edges with a small spatula and invert them out to serve.
I look forward to connecting with you again in the future.