Saturday, 3 September 2011

Pineapple Upside Down Cake

OK this is a lovely recipe for GF baking and one thats so easily adaptable to any fruit you happen to have handy so if you don't like pineapple substitute whatever fruit you do like or have on hand.  Bananas, berries, apples, apricots, pears all will be equally fabulous.

Now you will notice that my cake has not risen very much in  the picture.  Two reasons here.  I had adapted a nonGF recipe and I think I needed to up the raising agent.  Also my ring tin was a large one so the mixture was not very deep.  If you use a normal sponge cake sized tin of about 20cm diameter you will be fine, but if your tin is a large one, you may want to double the sponge cake mixture and amend the cooking time a little longer.

One other note.  I used a normal soft brown sugar in my recipe - I would probably recommend if you have it, using a dark brown sugar or muscavado sugar to give a real dark caramel colour and flavour to the top of your cake when you turn it out.

440g Tin of Pineapple in juice or other fruit of your choice
1/3 cup Dark Brown Sugar

90g Unsalted Butter
1/2 Cup Caster Sugar
2 Eggs
1 + 1/4 Cups Self Raising GF Flour
1 teaspoon GF Baking Powder

  1. Pre-heat oven to 160 Celsius
  2. Line the bottom of your sponge tin or ring tin with non-stick baking paper
  3. Drain your pineapple or other tinned fruit and keep some juice
  4. Sprinkle the brown sugar into the base of your cake tin evenly and arrange your pineapple or fruit in the base.  For your pineapple its easier to cut the circles into half and arrange.
  5. Now in a large bowl cream your butter and caster sugar together until light and fluffy 
  6. Add one egg at a time beating well between each addition
  7. Add your flour and baking powder and fold in adding a about 2-3 Tablespoons of the reserved juice.
  8. Pour the batter over the fruit evenly being careful not to disturb the arranged pieces
  9. Place in oven and bake for approx 40-50 minutes or until wooden skewer comes out clean.
  10. Allow to cool for about 5 minutes then turn out onto a large plate.
Beautiful served hot or cold.  It makes a nice cold cake but also a beautiful desert with custard.
Enjoy !

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