Happy Mothers Day everybody!! When I asked my mum what kind of cake she wanted today, she requested an upside down pineapple cake. I’d never even heard of an upside down pineapple cake! It sounded kind of…gross. Like something you would eat in the 70s with spray cream on top and a glace cherry. In fact I bet that’s what she used to do, back in the old days.
Well, this and her birthday is the one time of the year I’m not going to question her cake choices, so a pineapple cake was made. I didn’t even try to make it healthy! I promise! No wholemeal flour here.
I couldn’t resist adding some fresh lime zest and juice. We have an entire box of limes, I’m talking hundreds of limes in our house right now. The lime just perks the pineapple up a little bit. Pineapple can be very sweet so a bit of sour worked really well.
I kind of liked how the cake came out looking today. When I was making it I wasn’t even going to post about it, because I was picturing a lumpy yellow blob coming out of the oven. (That wasn’t an innuendo…) But it looks kind of ‘rustic’ and old school. I’m lazy so instead of making the caramel I just poured a little pineapple juice from the can and a few dots of butter on to the bottom of the pan, and it worked fine if you want to do it that way!
Happy Mothers Day Mum! You’re the best and I love you 🙂
One Year Ago: Coconut Muffins with Dark Chocolate Glaze
Upside Down Pineapple Cake: Adapted from Ready for Dessert
1 large can pineapple slices (keep the juice!)
juice and zest of 1 lime
210g (1 + 3/4 cups) plain flour
1/2 tsp salt
110g (3.8 ounces) butter, unsalted
150g white sugar
2 large eggs, at room temperature
125ml (1/2 cup) milk, at room temperature
Preheat the oven to 180C (355F) and line a 23cm (9 inch) cake tin with baking paper. In a small saucepan, melt the 30g butter, sugar, 3 tablespoons of the pineapple juice and lime juice, and stir to make a sauce. Pour in the bottom of the tin. Cut slices of pineapple and arrange over the caramel layer so that the whole surface is covered.
Sift the flour and salt. Beat the 110g butter, lime zest and 150g sugar until creamy, and then slowly beat in each egg. Stir in half the milk and sifted flour, then the other half. Stir just to combine and spoon over the pineapple. Smooth with a spatula and bake for about 3-40 minutes, until the cake is golden and a skewer comes out clean.
Only leave the cake to cool for about 5 minutes, then carefully flip out on to a plate. Serve warm 🙂