So earlier today I posted up about the cutting and peeling and removing the eyes off the pineapple. Pretty simple eh. I’m just somehow addicted to watching people peel, remove eyes, cut, core on the pineapple for Rojak. They do it so fast it’s almost perfect.
Ok back to the cake. Canned pineapple rings are mostly used in this upside-down pineapple cake, mainly because it’s sweet enough! But it’s also because when these cakes were introduced in 1920s, canned pineapples were reasonably cheap and fresh pineapples are rare. This guy, canned 95% of his crop, hence the affordability. But nowadays, especially in Asian countries, pineapples are easy to find! and quite cheap too! So why use canned pineapples when you have the fresh ones.
Upside-down Pineapple Cake
(makes 9 inch )
30g Salted butter
150g brown sugar
1 medium pineapple, cut into rings and cored
125g Butter
100g Brown sugar (or caster, it’s ok)
2 medium eggs
160g All purpose flour (Cake flour is better)
1/2 tsp baking powder
100ml Milk
1 tsp lemon zest
1/4 tsp grated fresh ginger
Method
1. In a saucepan, melt butter and brown sugar till completely dissolve. Stir and let it cook further till it caramelize. It will probably take 1 minute or so. So don’t burn it as brown sugar tends to deceive your eyes to whether it’s caramelized or not. Then, pour into 9″ pan and arrange sliced pineapples on top of it. Feel free to add cherries but I didn’t have whole cherries, so I used diced cherries
As you can see, it’s a bit dark, so I’d prefer to not caramelize the brown sugar too much. Or probably use half caster and half brown. My mum decided to just scoop out the pineapple and leave the cake behind, cause caramelized pineapples are just too good! Hehe..
Please be kind and serve with ice cream 😀
7 thoughts on “Upside-down Pineapple Cake”
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Sweet!Looks like a sinful treat especially after you pile that vanilla ice cream over it. But I don't mind a plate of that, heehee. 😉
Pineapple cake with ice cream, look really interesting combination! not too sweet mer?
I like how you cut your pineapple. It look like flowers. Really cute 🙂 I normally just used the can pineapple.
@Honey Bee Sweets @ Sonia : Yeah it's actually not very sweet cause I added ginger and lemon zest to give it a tang
@ICook4Fun: Canned pineapples are usually faster and it works well 🙂
this is so cool! i'm about to start my training for le grand diplome at le cordon bleu, london this month! so exciting… i can't wait to be able to make all those gorgeous cakes too! 😉 ill be blogging about my exeriences there and i'm always happy to hear from other cordon bleu alumni! … well and everybody else, too obviously! =)
This cake has been on my to-do list for a long time.
When I saw ur profile pic in the comments section of other blogs, I told myself, this girl looks familiar!!! Oh yeah, I saw u in a local food magazine, that I forgot the name of it. I'm going to try out the Strawberry mousse recipe from the mag given by u, with a twist
@PastryPrincess : Hi! I'd be visiting your blog so it reminds me of my time in LCB, oh how I've missed it.. 🙂
@wendyywy: You should try it, it's surprisingly easy! Oh right.. yeah thanks for buying the magazine! hehe