Thursday, July 10, 2008

Pineapple Cake

The Pineapple Upsidedown Cake was the first cake that I baked when I started this baking and blogging journey. I love the taste and texture of it and have been wanting to bake it again.

I recently bought a cake ring, which to me, is very multipurpose -- can be used for cake or bread. As I didn't have time nor energy to bake any bread, I chose to revisit the pineaple cake. But I didn't have any pineapple rings, only pineapple cubes, so I laid them around the bottom of the pan. Of course, it would have been perfect if there were more diced pineapples.

It's a really simple and idoit-proof cake and I made half the recipe. Try it!

Pineapple Upsidedown Cake

240g butter
200g castor sugar
4 eggs
240 self-raising flour, sifted
4 tbsp pineapple syrup
Pineapple rings and glazed cherries

1. Arrange pineapple rings into a lined and well-greased 22 cm round baking pan. Put half a red cherry in the centre of the pineapple ring. Keep aside.
2. Put butter and castor sugar into the mixing bowl and cream till light.
3. Add eggs one at a time, beating well after each addition.
4. Fold in sifted flour, 1/3 at a time. Mix in pineapple syrup till well-combined.
5. Pour cake mixture on top of pineapple rings and spread evenly.
6. Bake in a pre-heated oven at 180 deg C for 45 minutes till golden brown and cooked.
7. Remove, leave to cool before inverting it onto a serving plate to show the pineapple rings on top.

Source: Baking Made Easy by Agnes Chang


Anonymous said...

Oh, I love this cake! I usually make apple or pear upside down cake and this looks very close. Pineapple is a great idea. I bet it adds a lot to the flavor. Thanks for sharing the recipe! I should try this one day.

Yuri said...

hi farida, go ahead and try it, it's really good!