Nostaligia-licious Upside-down Pineapple Cake

Ah yes, the good old Upside-down Pineapple Cake. When I started baking this one, I got what seemed to be the same feedback from everyone...

"Ah, no way, that cake reminds me of -

a - My mom"
b - My Gran"
c - My Gran's house"
d - My Gran's house in summer when I used to stuff my fat little face with pineapple cake"

... And if it isn't Gran or mum, it's aunt or great aunt.

Everyone has a place in their hearts - and room in their tummies - for this cake. If I had my own restaurant, which I really hope to have some day, i'd have a mini menu, called "Comfort Food". It would have a half dozen savoury dishes, and a half dozen sweet dishes. This would 100% be one of the sweet dishes.

If Upside-down Pineapple cake were a person, you just know it'd give the best hugs, and tell the silliest jokes.

Ok, back to business...

My recipe for this treaty wonder is super simple, and it includes the classic caramel topping. Also, if you fancied whipping up an upside-down Apple cake, you can use the very same recipe and just sub out your pineapples for some good old granny smiths :-)

The Ingredients:

100g / 4oz margarine

100g / 4oz caster sugar

1 tsp vanilla essence

200g / 8oz plain flour

1/2 teaspoon baking powder

1/2 teaspoon bicarb of soda

1 teaspoon cinnamon

2 medium eggs

100ml milk

1/2 pineapple or tin of rings (not chopped. Rings!) 

50g / 2oz soft brown sugar

The Moozic:
In the spirit of nostalgia, i've been rocking out to Flight Facilities. Treated myself to one of their epics mixes, which takes you through some of the 'whippest' tunes that were born between 1992 and 2002. And they do it chronologically... What more can you ask for? Fantastic stuff.

Try this on for size!

Bits n' Pieces

The Method: 

• Pre-heat your oven to 180°C/ 360°F/ Gas Mark 4
• Grease an 8″ round baking tin
• Cream the margarine, sugar and vanilla essence together using an electric mix (until it's all soft and creamy and lush!)
• Sift in the flour, cinnamon, baking powder and bicarbonate of soda
• Add the eggs and milk
• Mix together until smooth, creamy and 'batter like'
• Sprinkle the baking tin with half of the brown sugar
• If you went the au-naturel route, peel and core the pineapple. Slice into thin rings and place half the rings into the baking tin on top of the brown sugar. If you took the lazy route and got a can, you really shouldn't need any direction
• Sprinkle the remaining brown sugar onto the rings after placing them down (check out my pic, it shows you the best way to set the rings - perfect for an 8" tin)
• Chop the remaining pineapple into fine pieces and stir into the batter
• Pour the batter onto the pineapples
• You're good to go! Cook for 40 – 45 minutes or until golden brown and an inserted knife comes out clean
• Remove from the oven and leave in the tin for 10 minutes to cool. 10 of the slowest minutes in existence.
• Then gently run a palette knife around the edge of the tin to loosen the cake and turn it onto a cooling tray

Pineapply Goodness!

• Serve that bad boy with warm with double cream or custard
• Leave it to cool completely before putting whatever is left over (if there is anything left!), into the fridge.

Slice me off'a piece-a THAT!

This cake keeps very well, essentially because it is doused in so much sugar. It will keep, and be insanely edible, for up to a week after you bake it. Just make sure it is kept refrigerated.

Happy Baking :-)

B x