Classic Pineapple Upside Down Cake... by Anna Olson.

I saw the pineapple upside down cake sooooo many times, what's more - I already tried to make it once, but I failed. Some time has passed since my last attempt (I think something like 2 years...) and I said I won't be "beaten" by a cake. So, I found a good recipe (well, a reliable source of Anna Olson), assigned a quiet time when I can concentrate and do it and started lining up all the ingredients on my work top. And then a disaster again! NO buttermilk... No panic - found some vinegar and worked with what I had. To my huge surprise and amazement the cake isn't difficult to make at all! The only part where you might struggle is with making caramel. The result... I couldn't stop eating!!! I have to honestly admit now that it was ME who ate most of it...
I'll be making it again - and soon! I'm just thinking about trying some other fruit, like peaches for example. Any other ideas in regards to what would work here? Have you tried it with something else than pineapple?

How to make it...

For the fruit base:
- 60 g unsalted butter
- 135 g brown sugar
- 2 teaspoon lemon juice
- 5-6 slices tinned or fresh pineapple rings
For the cake:
- 180 ml buttermilk (I didn't have buttermilk so used milk + 1 tablespoon of vinegar, let it sit for minimum 10 minutes before using!)
- 80 ml vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 180 g plain flour
- 150 g sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon bicarbonate of soda
- 1/8 teaspoon ground nutmeg
- 20 g sweetened desiccated coconut

Preheat the oven to 175°C. Place a 9-inch ovenproof pan on a burner on medium heat. Melt the butter and brown sugar, stirring until melted and bubbling. Stir in the lemon juice, then remove the pan from the heat. Arrange the pineapple slices in this syrup so they are close together but not overlapping. Set aside.
In a large bowl, whisk the buttermilk, oil, eggs and vanilla. In a separate bowl, sift the flour, sugar, baking powder, salt, baking soda and nutmeg. Add this to the buttermilk mixture and whisk until just blended. Stir in coconut. Pour the batter over the pineapple slowly (so as not to shift the fruit). Bake the cake for 30-35 minutes, until a tester inserted in the centre of the cake comes out clean. If using fresh pineapple, the cake may need an extra 5-10 minutes baking time. Let the cake cool for 30 minutes in the pan. Place a serving plate over the cake and invert the pan, lifting it to reveal the pineapple now on top. Serve warm or at room temperature.

Anula's notes:
- I found that if you actually 'flip' the cake on a serving plate almost immediately as you take it of the oven (while still hot) the caramel won't stick to your pan, if you wait for the cake to cool down the caramel and fruit may stick to your pan and you'll have only cake part on your serving plate...


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