Wednesday, March 11, 2015

Perfect Pineapple Upside Down Cake


I don't know if it's the warmer weather, my dreams of being somewhere tropical right now, or the fact that it's so darn delicious, but I have been craving pineapple like CRAZY lately! 

It's become a regular feature in my smoothies, so I always have lots of it around these days.

I was on my way home from the gym, when I decided that I had earned something a little extra, so pineapple wouldn't just be in my after-gym smoothie, but also dessert. It was time to make the Perfect Pineapple Upside Down Cake!


Side note: I KNOW "upside down" is two words, but I'm always so tempted to write it as one. Of course "upsidown" looks ridiculous... But moving on...

Here's how you too can make the Perfect Pineapple Upside Down Cake!

Pineapple Upside Down Cake 

Ingredients:
  • 1/4 cup butter
  • 1/2 cup packed brown sugar
  • pineapple (sliced, or in thin chunks. I prefer sliced circles, you just need enough to cover your cake)
  • 1 1/3 cups flour
  • 2/3 cups sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 tsp (heaped) ground ginger
  • 1/4 tsp cinnamon
  • 1/8 tsp (heaped) nutmeg
  • 2/3 cup milk
  • 1 tsp pineapple juice (if there's any!)
  • 1/4 cup butter, softened
  • 1 egg
  • 1 tsp vanilla
Directions:
1) Pre heat your oven to 350F. Place your first 1/4 cup of butter in your cake pan, then place in oven to melt (I used a 9" square pan, but use a round one if you've got it). While your butter melts, prepare your pineapple.



Take your pan out of the oven as soon as butter has melted. Mix in your brown sugar and stir until it forms a glaze. Layer your pineapple until the pan is covered, then set aside.


2) This one is difficult: Take your other ingredients, and mix them in a medium sized mixing bowl. Don't get hung up on "keeping dry and wet separate" just throw it all in. Give it a good mix with a spatula, and then get out your electric mixer.

3) Beat using your electric mixer on low speed until the cake batter is mixed, then on medium speed until the batter becomes a bit fluffier.


When ready, spread into the cake pan, completely filling in to the side, and place in oven to bake for 30-35 minutes, or until a toothpick inserted near the center comes out clean.


4) Now for what is actually the tricky bit to baking this cake: LET IT COOL. With upside down cake, I always give it twice as long as suggested (most recipes say 5, I say 10) there is nothing worse than ruining the cake at this part because you got anxious. LET IT COOL. 

After TEN minutes, carefully loosen the edges with your spatula. Then, also carefully, flip the cake pan in a swift motion on to a serving tray (you should hear and feel the cake almost "pop" out), and gently lift the pan.



Look at that! This Perfect Pineapple Upside Down Cake just became a Right Side Up Cake!

If you can STAND it, let cool for another 20-30 minutes. This spongy cake will stay nice and warm, and it's better to let the glaze set.

I won't judge you if you just dig in though!

Enjoy!


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