Thursday, June 17, 2010

Pineapple Upside Down Cake

I made a pineapple upside down cake using a recipe from Vegweb.  It was super quick, it literally took under 10 minutes from starting it to putting it in the oven, but I had some issues with the baking.  I took it out of the oven after 25 minutes when it looked perfectly golden brown, but when I inverted it on a plate it was completely uncooked inside so it went back in the oven for probably about another 20 or so minutes.  When I then read through the comments on the recipe it seems like a few other people had the same issue, not sure why?

Ingredients

  •     1 1/2 cups plain flour
  •     1 cup sugar (I would only use half a cup next time because it is a very sweet cake)
  •     1 teaspoon baking soda
  •     1/2 teaspoon salt
  •     1 cup pineapple juice/water (see below)
  •     1/3 cup oil (I used canola oil)
  •     1 tablespoon white vinegar (I used apple cider vinegar)
  •     1 can pineapple slices in unsweetened pineapple juice
  •     1/4 cup UNPACKED brown sugar (I would leave this out next time as it didn't caramelise like I   thought it would so seemed a bit unneccesary)

Directions:

  • Preheat oven to 180 degrees.
  • Mix flour, sugar, baking soda, and salt in a large bowl.
  • Pour juice off can of pineapple into 1 cup measuring cup--it should be about 3/4 cup juice.   Add water to make 1 cup.  In a separate bowl, combine oil, vinegar and juice.
  • Place pineapple slices into the bottom of a 12 inch spring form pan.   Sprinkle with brown sugar.
  • Quickly mix wet ingredients into dry, stirring quickly to combine ingredients well and get out the big lumps.  Pour into pan on top of the pineapple/brown sugar mix.
  • Bake for 25-35 minutes or until golden on top and a toothpick inserted in the center comes out clean. 
  • Let cool and loosen sides of cake from pan.  Remove side ring and place serving plate on top.   Flip cake over onto serving plate and remove pan bottom.


5 comments:

  1. I've never baked an upside down pineapple cake but love the idea of them.

    I'm so impressed that you are baking cakes and blogging while waiting for the birth :-)

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  2. Yum yum! I used to make this a lot when I was a kid! I think I will make this this weekend (cept I put banana in it)

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  3. I love this cake! I really like adding some sort of berries too. Raspberries are great and make it so pretty! Its a perfect cake for summer.

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  4. Jessica - Berries would be great in this!
    Kristy - Apparently pineapple is good for bringing on labour so it is a good excuse to eat pineapple in the form of cake!

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  5. Looks deliicous! I love pineapple in baked goods. And I think the baking time sounds wrong, 20-25 minutes is the usual for cupcakes and they are much smaller than a regular sized cake.

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