In my opinion, all new beginnings should start with something sweet. So I decided that the first post should relay some sweetness – to new beginnings after all.
To begin with this is a cake that the family and I absolutely adore! I love taking this gem of a cake to dinners or to friends and the best part – it is super easy to make. It has always been popular each time I’ve made it and the kids love it.
Its the very simple – Upside-down pineapple cake. So easy, so beautiful but most of all, so delicious. (Adapted from Nigella’s Kitchen)
Enjoy making this one.
For the topping
- 6-8 slices canned pineapples
- 3 – 4tablespoons of the canned juice
- 2 tablespoons of sugar
- Candied/glace cherries as required
For the cake
- 2/3 cup all purpose flour
- 1 Teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 stick soft butter (I use the 100 gms sticks unsalted)
- 1/2 cup superfine sugar
- 2 large eggs
- Preheat your oven to 200 C. Butter/grease your round cake tin. I used an 8 inch round cake tin.
- Sprinkle the two tablespoons sugar evenly over the butter and arrange the pineapple slices as they best fit.
- Arrange the cherries in the centre of the pineapples and in the spaces between the rings.
- Add all the cake ingredients together – flour, baking powder, baking soda, butter, superfine sugar and eggs and blend till a smooth batter is reached. Then add the reserved 4 tablespoons of the canned juice to this batter and blend just a little.
- Pour this mixture over the pineapple rings and spread evenly with a spatula, gently.
- Bake for about 30 minutes.
- After taking the cake out, wait for about 5-7 minutes before you flip it over.
To flip, cover your cake tin with a plate and turn carefully.