Pineapple Upside Down Cake

Pineapple Upside Down Cake is a classic dessert that combines the sweetness of caramelized pineapple with a moist and flavorful cake base. This delightful treat is perfect for any occasion and is sure to impress your family and friends. The beauty of this cake lies in its presentation, as the pineapple slices and caramelized syrup create an eye-catching top layer that is revealed when the cake is inverted.

The process starts by melting butter and brown sugar together, creating a rich and sticky caramel sauce. The pineapple slices are arranged in this syrup, adding a tropical twist to the cake. The cake batter, made with buttermilk, eggs, and a touch of nutmeg, is poured over the pineapple and baked to perfection.

Once the cake is done baking, it is left to cool for a while before being inverted onto a serving plate. The result is a stunning cake with a golden-brown caramelized pineapple topping that is both visually appealing and bursting with flavor. Whether enjoyed warm or at room temperature, this Pineapple Upside Down Cake is sure to be a crowd-pleaser.

So, if you’re looking for a classic and delicious dessert that showcases the natural sweetness of pineapple, give Pineapple Upside Down Cake a try. It’s a timeless treat that will transport your taste buds to a tropical paradise with every bite.

INGREDIENTS:

FOR THE CAKE

• 1 tsp baking powder
• 150g sugar
• 180g plain flour
• 1/2 tsp salt
• 1/4 tsp bicarbonate of soda
• 20g sweetened desiccated coconut
• 1/8 tsp ground nutmeg
• 1 tsp vanilla extract
• 3 large eggs
• 80ml vegetable oil
• 180ml buttermilk

FOR THE FRUIT BASE

• 2 tsp lemon juice
• 135g brown sugar
• 60g unsalted butter
• 5-6 slices tinned or fresh pineapple rings

INSTRUCTIONS:

1. Preheat the oven to 175°C.
2. Place a 9-inch ovenproof pan on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the pan from the heat. Arrange the pineapple slices in this syrup so they are close together but not overlapping. Set aside.
3. In a large bowl, whisk the buttermilk, oil, eggs, and vanilla. In a separate bowl, sift the flour, sugar, baking powder, salt, baking soda, and nutmeg. Add this to the buttermilk mixture and whisk until just blended. Stir in coconut.
4. Pour the batter over the pineapple slowly (so as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester inserted in the center of the cake comes out clean. If using fresh pineapple, the cake may need an extra 5-10 minutes of baking time.
5. Let the cake cool for 30 minutes in the pan. Place a serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on top.
6. Serve warm or at room temperature.

NOTES:

• If you prefer a more pronounced pineapple flavor, you can add a sprinkle of ground cinnamon or a splash of pineapple juice to the caramel sauce.
• Serve the Pineapple Upside Down Cake warm or at room temperature. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.