Have I made an Upside Down Cake this year?? I can't remember and I am beastly careless. I am cooking a plain and ordinary Upside Down Pineapple Cake, and some muffin sized individual cakes: pumpkin and cherry, golden kiwifruit and vanilla, pear and ginger, raspberry and orange and lemon. You will see I also attempted a chocolate pecan cake, but I broke it trying to remove it from the tin.
I had hoped to use bananas, but they were all quite green and so I was thwarted.
I used Stephanie Alexander's recipe, but I used brown sugar instead of caster for the small cakes. At the end of the post I'll write about the small cakes.
Upside Down Pineapple Cake serves 6-8
- 175g softened butter
- 150g caster sugar - or brown
- 3 eggs, lightly beaten
- 200g self raising flour
- 1/2 tspn extra baking powder
- 1 tbspn coconut or almond meal.
For the Caramel:
- 150g caster sugar
- 1/4 cup water
- 40g butter
- 1 tin pineapple rings, drained, or a real pineapple
Preheat the oven to 180*C and grease and line a 26cm round tin. My tin was a 26 x 18cm rectangle.
Make the caramel by putting the sugar and water in a heavy based pan. Bring slowly to the boil, and then do not stir at all. It will gradually turn golden brown. Then it is ready. It needs a close eye. Quickly stir through the butter.
Bake for about 50 minutes. The cake will be quite brown on top. Cool in the tin a little and then turn out onto a plate. The cake will keep for a day or two in the refrigerator. (This cake was off to be eaten by The Dutches)
I made another batter for the small cakes, which I cooked in a muffin tin. I lined the base and poured the caramel in, if needed. They took about 25 minutes to cook. I used two ice cream scoops of the batter and flavoured them. That made two little cakes. You may, of course, adapt any of these to one large cake.
Lemon: melt a tablespoon each of butter and sugar in a small pan. When bubbling, add two thin lemon slices and cook for a minute. Place in the bottom of the muffin place. Add some grated lemon rind and a squeeze of juice to the batter, mix and then scoop on top of the lemon slices.
Raspberry and Orange: Pour some caramel into the muffin pan base and top with some raspberries. Add some orange rind and a squeeze of juice to the batter, mix and then scoop on top of the berries.
Pear and Ginger: Pour caramel into the base of the tin and then add some pear slices. Mix a little ground ginger, or even grate some fresh, and mix well, and then scoop on top of the pear.
Pumpkin and Cherry: Spoon some cherry conserve into the two muffin bases. Microwave a little butternut pumpkin till soft. Mash with a little butter and cinnamon or nutmeg.(No pumpkin spice here!!) Mix the pumpkin into the cake batter and then spoon over the cherry conserve.
Golden Kiwifruit and Vanilla: Pour some caramel into the base and top with a thick round of golden kiwifruit. Mix two scoops of batter with some vanilla seeds from half a vanilla pod and then spoon onto the kiwifruit.