The Best Pineapple Upsidedown Cake in the world!
So here it is.
I threatened you with this recipe months ago but haven’t had the chance to make it or take photos of the results and yesterday I finally got around to doing it.
Yes, it’s the best Pineapple Upside-down cake in the world (as I write the…. “in the world” bit, I think of Jeremy Clarkson every-time!!).
This cake is easy, impressive, beautiful and YUMMY. A d it’s the perfect way to use up that pineapple that you don’t know what to do with or even where the heck it came from 
I implore you though……. please, please, please don’t desicrate the wonderfullness of Pizza by making it Hawaiian or throw it on a slice of Gammon. If you do, I’ll know and I warn you to sleep with one eye open m’dears! (metaphorically of course!) but seriously, I really do believe that Pineapple should be kept in sweet dishes. Savoury dishes and Pineapple do not mix.
I’m not much of a Pud person. I don’t like butter or cream unless they’re incorporated into something and I’m not much of a Chocoholic, believe it or not. But occasionally I can appreciate a nice piece of cake or something simple like stewed apples or rhubarb & custard. Rhubarb reminds me of my Nana & Gaga Larkins’ garden that was full of their own home grown produce. I wish I had’ve been old enough back then to appreciate it.
I do love Pineapple though. It’s delicious and nutritious. It’s full of fibre which is great for your digestive system and is full of Vitamin C. So when Stephen requested rather sheepishly that I make Pineapple upside-down cake with the one that was lying around with no particular purpose, I duly obliged. 
I set about trying to find a recipe. I couldn’t find any in my vast array of cookbooks and any recipes I found on the net looked like something straight from the 1970′s – complete with the red glacé cherries, like this:
But here’s the recipe for the nicest cake you’ll ever eat.
Ingredients:
50g butter
300g caster sugar
400g approx Pineapple, chopped
200g Plain Flour
1 tsp Baking Powder
1/2 tsp Salt
1/4 tsp Bicarbonate of Soda
2 Eggs (preferably Free Range)
200ml Buttermilk
75ml Vegetable or Sunflower Oil
To Serve:
Whipped Cream or Custard (I use Alpro Soy Custard)
Oven Proof Pan
Method:
1. Preheat the oven to 180C. I discovered in the the process of making my cake that the thermostat on my top and bottom ovens are well and truly broken. My cake got very done, very quickly so invest in an oven thermometer if you don’t trust your oven temps. I will be getting another one to add to the one I have already 
2. Melt the butter in the ovenproof pan and stir in 150g of the sugar. Cook gently for a few minutes.
3. Stir in the pineapple, coat with the butter/sugar mixture and leave to cool while you continue with the rest of the recipe. I’ve stated 400g in the recipe but use as much or as little as you like. Use your intuition and eye ball the amount. I like a lot of fruit in my cake but not enough that there’s more than one layer of fruit on the pan. I used a whole peeled Pineapple – cored.
4. Sift the flour, salt, baking soda, and bi-Carb into a large bowl. Whisk the eggs in a big bowl and add the remaining sugar, buttermilk and oil. Mix it all together.
*Tip: If you don’t have buttermilk, you can improvise as I did. Get the equivalent amount of ordinary milk and stir in some lemon juice. For 200mls in this recipe I used approx 1 dessert spoon of lemon juice. For a litre, use 2 dessert spoons.
5. Pour this mixture into the dry ingredients and whisk to form a liquid batter. Pour the batter over the pineapple in the pan.
6. Put the pan in the oven and bake for 30-35 mins, or until the cake has risen, is golden brown and firm to the touch at the centre.
7. Allow to cool for approx 5 minutes before turning out by putting a cake stand or plate over the top of the pan and turn the pan over in one swift motion. Be careful as some of the juice may escape and it will be hot. 8. Serve warm with cream or custard. It’s delicious cold too, just slice and eat with your hands! DELISH
I’m excited to try this recipe with other fruit for winter, like the Cranberry Cake from Rachel Allen’s “Bake” book. If i do try any other fruits in this recipe, I’ll let you know of the outcome.
I do hope you enjoy this cake as much as I do.
Love & foodles,
Therese xxx
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