They say you eat with your eyes as much as with your mouth and I have to agree that seeing a picture of beautiful food always whets my appetite. So when I saw Mandy’s amazing pictures of her Pineapple Upside Down Cake on Kitchen Joy I immediately wanted to make (and eat) it. There’s just something so pretty about the yellow pineapple rings with the cherries inside them.
Mine didn’t turn out anywhere near as pretty as Mandy’s but it was delicious and the friend’s I invited around to join me for tea and try it out were big fans.
Pineapple upside down cake
Adapted from Kitchen Joy
2 cups of flour
2 teaspoons baking powder
1/4 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 eggs, separated
113g butter at room temperature
1 cup golden caster sugar
1/2 cup of buttermilk
1 teaspoon vanilla extract
For the topping
2 tablespoons of butter
1 cup of light brown sugar
500g tinned pineapple slices
300g maraschino cherries
Preheat your oven to 180 C. Grease a 23cm spring form cake tin.
Whisk together the flour, baking powder, bicarbonate of soda and salt in a medium sized bowl.
In a large bowl, beat the butter with an electric mixer until soft. Add the sugar a little at a time and continue beating until light and fluffy. Add the egg yolks and beat until combined.
Add the dry ingredients and the buttermilk to the butter mixture in three additions mixing after each addition until just combined. Do not overmix.
Beat the egg whites until fluffy. It should look like cappuccino foam rather than stiff peaks.Fold the egg whites into the batter until just combined. The fold in the vanilla extract. Set aside.
Melt the remaining 2 tablespoons of butter and pour into spring form tin.. Sprinkle over the light brown sugar in an even layer. Arrange the pineapple slices over the butter and sugar.
Spoon the batter over the pineapple slices and use a spatula to even it out. Rest the tin on a baking sheet (as the sugar might cook out a little).
Place the tin in the centre of the oven and bake for 40 minutes or until when you gently press the surface of the cake it springs back.
Remove the tin from the oven and place it on a cooling rack. Give it about 10 minutes to cool before inverting it on the rack and removing from the tin. Don’t get all excited like I did and take it straight out of the tin or the cake will crack (like mine did). While the cake is still warm press a cherry into the centre of each pineapple slice. Serve warm or cold.