Pineapple Upside Down Cake

Prelude

Even as a child I was not a morning person and would be rushing out the door almost late for school. Mum too would be rushing. However before sending her offspring out into the world, she would inspect my brother and I. Mum could quickly see what needed rectifying. (I think it is a superpower mothers possess.) She would send me back to right one thing or another. One of my frequent sins was pararad (ashy) legs and arms.

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Food styling mistake

Fast forward several years later, I have learnt that food can also look “pararad”. When baking this cake, I forgot to put the extra butter at the bottom of the pan. Compare the two upside down cakes. Moral of the story? Mums are always right.

coconut cake with pineapple

Why I learnt to bake this cake

My mummy’s favourite fruit is pineapple so it was a staple at home. The sweetest part of a pineapple is usually the middle and bottom.  The top though can be sweet or sour. If it was sour, it would either go into a smoothie (with lots of banana for sweetness) or pineapple upside down cake.

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Credit

Betty Crocker’s Cookbook.

Pineapple Upside Down Cake

Ingredients

  • 1 1/3 cups all-purpose flour
  • 2/3 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup melted shortening or butter
  • 3/4 cup milk
  • 2 teaspoons vanilla extract
  • 1 lightly beaten egg
  • 1/4 cup butter
  • 1/4 cup sugar

Directions

In a bowl using a whisk or fork, mix 1 1/3 cup flour, 2/3 cup sugar, 1 1/2 teaspoon baking powder, 1/4 teaspoon salt.

Make a well in the centre and add 1/3 cup melted shortening or butter, 3/4 cup milk, 2 teaspoons vanilla extract and 1 lightly beaten egg. Mix for about 3 minutes, scraping the bowl thoroughly.

If you are using fresh fruit, slice the pineapple in rings, long slices or chunks. If it’s tinned, ignore the previous sentence.

Heavily butter the baking tin with 1/4 cup butter (or less) and sprinkle about a 1/4 cup sugar. Unleash your inner artist or give OCD free reign and arrange your fruit as you please.

Pour the cake batter over the fruit and bake for 20 minutes. Halfway through rotate the pan. Cake is ready when toothpick or knife when inserted comes out clean.

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