Wednesday, 20 May 2020

Pineapple Upside Down Cake

Make this retro classic cake for an pretty afternoon tea centrepiece!



According to my google research, cooking cakes upside down was a very popular method centuries ago when they were cooked in cast iron skillets. Then, when a certain James Dole invented the idea of cutting pineapples into rings using his machine, the two principles came together and behold, the pineapple upside down cake was introduced. 
I think what makes this cake so wonderful, not only because its vibrant colourful appearance, its simplicity of using such a an easy technique with minimal ingredients and to the fact its sumptuous flavour, what's not to like! 

And making a vegan version was only too easy, so please give it a go! I haven't made one of these since I was at school so this was very nostalgic for me and I made it just in time for VE Day 75th anniversary and it contributed quite nicely to our indoor picnic. I do however apologise that my cake doesn't feature the classic cherries on top - due to the pandemic that is going on right, baking supplies are at a shortage and apparently everyone is using glace cherries for some reason so I could only get my hands on frozen raspberries. Was still tasty!

Check out my other British recipes for more inspiration!

Spotted Dick
Sticky Toffee Pudding
Bakewell Tart




Recipe

Prep: 15 minutes
Cook: 40 minutes
Serves: 8


Ingredients

Cake
200g Self-raising flour
180g Caster Sugar
1tsp Baking soda
160ml Soya milk
50ml Pineapple Juice or more milk
2tsp Vanilla extract
60g Vegan butter melted
1tbsp Apple Cider Vinegar
Pinch of salt
Upside down topping
7-10 Pineapple rings from fresh or ready cut pineapple
Glace cherries or raspberries
2tbsp Vegan butter melted
3tbsp Light brown sugar


Method

✿Grease an 8 inch cake pan with butter or a spray.
✿Melt the vegan butter then pour it into the bottom of the pan and spread it evenly. Sprinkle over the brown sugar then layer the pineapple rings around the pan. I could only fit four or five in mine then I halved the rest to fit around the sides of the pan.
✿If you have cherries, place these in the holes of the pineapple rings, if not leave the raspberries until the cake has baked. Set this aside. 
Make the cake. In a large mixing bowl, sift together the flour, caster sugar, baking soda and salt. Create a well in the middle then add the rest of the ingredients and mix it till combined.
✿Pour the cake batter in the pan over the pineapple slices and smooth it around. Bake for about 25 minutes then cover with foil and bake for another 15 minutes. The foil will prevent it from over-browning or burning. If a knife inserted comes out clean the cake is ready. 
✿Leave to cool completely before removing. To do this, place a cake stand or plate of the same size directly on top of the cake sponge and then flip and place down. Gently pat on the bottom (which is now the top) and carefully remove the cake pan. Top with raspberries in the holes of the pineapple rings. Enjoy!


Christina
xx



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