Pineapple Upside Down Cake
It looks like having a theme for a week has been quite popular so we will try to bring you a themed post once in a while and for every special occasions. Since there is something for us to celebrate this week (can anybody guess what it is?), our theme is gonna be cakes! To start off, we tried something easy and simple to make, the Pineapple Upside Down Cake.
Pineapple Upside Down Cake, from the name itself is already self-explanatory but to elaborate it more, it is a type of inverted cake where pineapples and cherries are placed at the bottom of the pan before the batter is poured in. Once cooked the cake is inverted before serving.
This type of cake was created many years ago even before the canned pineapples were invented. It began by using apples, cherries and other seasonal fruits as a topping, it is then cooked in cast-iron skillets on stove tops rather than ovens. The pineapple version was just a recent addition and was introduced in the 20th century. It became really popular because of its convenience when pineapples in cans became commercially available. The popularization was attributed to the Hawaiian Pineapple Company (what we called Dole nowadays) when they ran a contest in women’s magazines in 1925; that was to send recipes for creative and original recipes using pineapples. After several weeks an upside down cake that was submitted by Mrs Robert Davis of Norfolk, Virginia was published in the cookbook of prize winners. Was she the one who invented the recipe? Well not quite as it turns out that there were about 2,500 recipes for the same cake recipe were submitted to in that contest. Anyways up until now food historians do not know when did this start and how it became that 2,500 had submitted the same recipe during that time making it already popular.
100g butter, melted
1/2 cup white sugar
1 cup flour
2 1/4 tsp baking powder
1 tsp vanilla extract
2 tbsp pineapple syrup
50g butter, softened
1/4 cup brown sugar
7 pineapples rings, drained
- Mix all cake ingredients together until batter is smooth then set it aside.
- Place butter and sugar in a mixing bowl then using a mixer, mix it until creamy and soft. Spread this mixture in the bottom and sides of a 9 inch round baking pan.
- Place pineapples on the bottom of the pan then pour batter.
- Bake in a 180C preheated oven for 35 minutes then let it cool for 5 minutes before removing it from the pan. Once inverted add the glazed cherries on top then serve.
Tip: You may find the toppings mixture a lot but make sure to brushed this all off at the bottom as this is what makes a lovely caramel on top when inverted and this is what makes the cake easily detached from the pan afterwards.