If you fancy making an impressive cake with a simple recipe, then the Pineapple Upside Down cake is for you. The Pineapple Upside Down cake isn’t a common bake but I was inspired by Desperate Housewives very own Brie Vander Kamp to make this, as it features in a few episodes so I was curious to know if it was tasty. You probably think that the combination of pineapple and cake sounds questionable, but honestly it is delicious and goes very well with a sweet, buttery sponge. Another great thing about this recipe is that it is very light, quite thin and not too dense so you don’t feel too greedy having a slice or four.
My Grandma makes a mean Pineapple Upside Down cake so I’d probably use her recipe usually, but for the one I made the other day I used the famous Nigella’s recipe, as you can’t go wrong with Nigella and the recipe is very easy and simple to follow.
• butter (for greasing)
• 2 tablespoons sugar
• 6 slices canned pineapple in juice (plus 3 tablespoons of the juice)
• 11 glace cherries
• 100 grams plain flour
• 1 teaspoon baking powder
• ¼ teaspoon bicarbonate soda
• 100 grams soft butter
• 100 grams caster sugar
• 2 large eggs
1. Preheat the oven to 200°C
2. Using an 8-9inch cake tin (preferably) grease butter on the bottom and sides so it’s easy to remove the cake.
3. Sprinkle the 2 tablespoons of sugar on top of the buttered base and then arrange the pineapple slices to make a circular pattern as in the picture.
4. Fill each pineapple ring with a glace cherry, and then dot one in each of the spaces in between.
5. Put the flour, baking powder, bicarbonate of soda, butter, caster sugar and eggs into a bowl and mix until the batter is smooth. Then pour in the 3 tablespoons of pineapple juice to thin it a little.
6. Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.
7. Bake for 30 minutes, then ease a spatula around the edge of the tin, place a plate on top and flip it over so the pineapple is on top!