As mentioned in my last post I am now back in Dubai facing the horrid summer heat! I am usually not a fan of the summer but one thing I do love is the succulent, juicy fruits that can be enjoyed in such a weather. No better way to appreciate some of nature’s finest produce than in the summer. So today I baked something I have never tried before, an ‘upside-down’ cake which gets its name from the act of tipping over the cake once it has been baked so that any toppings which are laid down in the baking dish are visible right on top. This recipe is as simple as any standard butter cake, requiring only an extra can of pineapple slices and cherries (optional). The pineapples provide a light, tangy twist to an otherwise bland cake, making it perfect for a summer afternoon. This was also the first chance I’ve had to use some of my new bakingware which I bought while on holiday. I didn’t have cherries at home so the decoration is a bit tardy and furthermore I couldn’t find brown sugar for the topping which resulted in a yellowish colour for the top. Use brown sugar for a more burnt look. A square or rectangular cake tin works best (about 8in x 8in).
120 grams butter or margarine
3/4 cup sugar
2 cups self-raising flour
1/4 cup milk
1/4 cup pineapple syrup from can
Cream butter and sugar until light and fluffy, add eggs and beat well. Add sifted flour along with combined milk and syrup. Beat the cake mixture until it is mixed thoroughly.
60 grams butter
1/2 brown sugar
470 grams can pineapple slices
canned cherries as desired
Blend softened butter with brown sugar and spread this over the base of a greased cake tin. Drain the pineapple slices and arrange them decoratively over the sugar mixture. Spread the cake mixture over the topping carefully. Bake in a 180 C pre-heated oven for about 30 minutes. Allow the cake to stand for 5 minutes before placing a plate on top of the cake and tipping it over so that the pineapple base is now on top.
This cake is delicious when hot so serve it as soon as you can!