It’s time to go retro! It’s nearly Spring in the Southern Hemisphere which naturally calls for a fruity cake. I use my basic vanilla cake recipe for this upside down cake and I always use buttermilk as it ensures the cake is moist and fluffy.
Let me give you a rundown of my most recent attempt. Off I go to the supermarket, taking a leisurely stroll and enjoying the warmer weather. I get there and start cruising the aisles for ingredients. For some reason I’m in a bit of a daze so I’m standing at the tinned food section, see a large tin of pineapples and grab it without reading the label properly. Perfect. Right next to the pineapples is tinned cherries. Again, I grab a tin and carry on with my shopping. I get home, filled with excitement (it doesn’t take much, baking does that to me), and open the tins. Crap. I’ve bought chunks of pineapples instead of rings. Oh bother. Not to worry, we’ll carry on as usual. I open the cherries and I’m like, these aren’t glacé cherries. Really? Double crap, double bother. Now, I’m so excited to bake this cake so I soldier ahead, cut the cherries in half, remove the pips and make the batter. The reason I’m telling you this is because traditionally, pineapple rings are used, be they tinned or fresh, as are glacé cherries. But no, I had to complicate things. You can use pineapple chunks, they work beautifully, as do regular tinned red cherries, just remove the pips. However, you can substitute the chunks with rings and red cherries with glacé (I recommend this to avoid the schlep).
Upside Down Cake with Pineapples and Cherries
- ½ cup butter
- ½ cup brown sugar
- Pineapple rings or chunks
- Glacé cherries
- For the cake:
- ¼ cup pecans, crushed in your hand
- 1¾ cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup brown sugar
- ½ cup white sugar
- 1 cup buttermilk
- ¼ cup melted butter
- 2 large eggs, lightly whisked
- 2 teaspoons vanilla essence
Making it happen:
1. Preheat your oven to 180°C (350°F). Melt ½ cup of butter in a heavy-based saucepan on medium. Once it’s melted, add ½ cup of brown sugar and stir with a whisk until it starts bubbling. Remove from the heat immediately and pour into a 25cm (10″) cake tin.
4. Pour the batter over the fruit and bake at 180 for 40 minutes, until a toothpick instered in the middle comes our clear. If the toothpick is still wet, back for another 5 minutes until the toothpick passes the test.
5. Allow to cool for 20 minutes. Hold a plate or cakestand upside down over the cake tin, pressing down firmly. Flip over, tap the cake tin gently and slowly remove. Serve with vanilla ice cream or whipped cream.