Pineapple Upside Down Cake

 

It is many, many years since I last made a Pineapple Upside Down Cake so cooking this one was a bit of an experiment.  I am happy with how it turned out – and the ones who ate it, were happy too!

I recently purchased a 10.25 inch Lodge cast iron skillet and read that Upside Down Cakes were particularly good when cooked in one, and that was enough prompt to get me to try it.

Turning it out of the pan was a mission though, as I don’t own a heat-proof plate large enough to cover the top of the skillet.  That problem was solved by utilising a ceramic tile that is usually used as a hot saucepan placemat (well washed, of course), and then using two egg slices to carefully lift the cake onto the serving plate.

It may have turned out a little dark, as I ran out of brown sugar and had to use some muscavado

This is the recipe I used:

PINEAPPLE UPSIDE DOWN CAKE

Drain a 420g can of pineapple rings (it contains 8 rings and I needed 7) and make the juice up to 3/4 cup with water (if there is not enough juice present).  Place 2oz butter into the cast iron skillet and pop it into the preheating oven.  When the butter has melted, remove from the oven and add 1/2 cup of brown sugar, stirring so that the base is evenly covered.  Arrange 7 pineapple rings in the bottom and place a glace cherry in the centre of each.  Set the pan aside while making the cake batter.

Sift together 6oz flour and 2 tsp baking powder and set aside.  Cream 6oz butter with 4oz white sugar, then beat in 2 eggs and 1/2 tsp vanilla essence.  Mix together with the dry ingredients – the mixture should be just pourable, so if it is too stiff then add a little milk.

Pour the batter over the pineapple in the skillet, spreading out with a spoon so the top surface is even.  Bake at 180 degrees Celsius for about 30 minutes, until the cake is golden brown and will spring back when lightly touched in the centre.  Remove pan from oven and allow to cool down for 10 minutes (watch where you place it, the skillet is very hot). 

Run a blunt knife around the edge of the cake to loosen it, then place a plate face down on top of the pan.  Using oven mitts, hold them closely together and quickly turn over.  Remove the pan.

Pineapple Upside Down Cake can be served warm as a dessert, with whipped cream or icecream on the side, but is also nice eaten cold.

I have also read that you can make this using other fruit, and would be interested to hear if anyone has ever done this and how it turned out.

May all your puddings be good ones 😊

Margaret.