SOPHISTICATED PINEAPPLE UPSIDE DOWN CAKE: indulgence, kids option

Celebrate the onset of winter with this cheery, sophisticated warm dessert

 Sophisticated Pineapple Upside Down Cake, with dark toffee & fresh ginger

''This is sublime; I love this -- it's a perfect winter pudding!' Taster

First posted Nov 2016

This is one of the Blogger's favourite winter cakes.  It is such an indulgence it appears only once a year, as a reward for adapting without moaning to dark nights, freezing temperatures and keening winds.  

This version is aimed at adult tastes, using black muscovado sugar and fresh ginger for a sophisticated twist.  (child's version below)  Fresh pineapple and wholemeal flour adds healthy elements but truly this cake is wholly indulgent.   

For your health's sake, serve infrequently -- hot if possible but definitely warm, and in normal portions.  The ideal topping is candied ginger yoghurt cream or if you're not worried about cholesterol, clotted cream.  (Ice cream leaves a soggy mess.)

Cost: £5'ish (Mar 24) 
Serves: 4-6 (recipe halves nicely)

Ingred:

Toffee Base:   
   1.5oz/42gm unsalted butter
   3/4oz/21gm black muscavodo sugar

   3/4oz/21gm soft brown sugar
   splash of brandy or rum
   1/2 tsp powdered cinnamon
   2/3 tbsp fresh grated ginger or 1/2 tsp dried

   4 slices fresh ripe pineapple, core removed (tinned is ok)
   (See pineapple for tips on preparing fresh pineapple )

Cake Batter:

   4oz/110 gm room temp unsalted butter
   3 oz/85 gm soft brown sugar (or a 50-50 mix of brown & white)
   2 eggs at room temp, lightly beaten
   1/2 tsp vanilla extract

   4oz/110 gm plain flour
   2 oz/57gm wholemeal brown flour
   1 1/2 tsp baking powder
   2 tbsp milk

   crystallised ginger (opt)

Method:

1. Prepare a 9x9 inch or eqiv cake pan; line the bottom with greaseproof paper; if using a square or rectangular pan, put a strip of greaseproof paper down the middle  with the edges hanging over 
2. If cooking straight away, pre-heat oven to 350f/180c/170fan
3. Make the toffee base: melt the butter over med heat, add sugars and beat with a wooden spoon until throughly blended; stir in cinnamon and ginger
4. Pour base into the bottom of the cake pan & spread to the edges; quickly place pineapple rings on top; place a small piece of candied ginger in the centre of the pineapple ring; set aside
5. Beat butter and sugar until pale and thick; it will take a few minutes
6. Add eggs, little by little; beating well in between; it will look a bit curdled but will be ok
7. Add vanilla; beat well
8.  Add 1/3 flour/baking powder mix; beat until just mixed, scraping the sides 
9. Add 1 tbsp milk; beat just until incorporated
10. Add second third of flour mix; beat; scrape sides of bowl
11. Add 2nd tbsp milk; beat
12. Add final third of flour; beat till just incorporated; scrape sides of bowl
13. Scrape over pineapple and toffee, spreading carefully without disturbing the pineapple 
14. (If baking later: cover with cling film, pressing it down on the batter so that no air can get at the surface; refrigerate; remove at least one hour before baking to allow batter to relax.  
15. Pre-heat oven to 350f/180c/170fan)
16. Bake 50 mins to an hour; check with a toothpick; if it comes out clean and completely dry, it is done.  Be careful; dampness may mean the centre bottom has not cooked and not that the toothpick has pierced the pineapple.  If the top gets a little browner than normal, no matter, it will be unseen as it's on the bottom of the serving platter and it's better than a cake that's not cooked in the middle.
17. Allow to rest 10 mins on a cooling rack 
18. Run a knife between the cake and the cake tin.  Wearing oven gloves, place serving plate upside down over the tin, enclosing the edges; this will ensure any toffee sauce will seep onto the plate or cake, not down your arm!  Hold the plate and cake dish firmly and turn upside down.  The cake should slide out easily.  
19. Serve with  candied ginger yoghurt cream or single, double or clotted cream.   

Comments:
'I love the ginger and pineapple mix. Added to the sponge it's got a hint of summer fruit that's perfect for winter.' Middle-aged poltico.  

Tip:

Ripen at home pineapples cost around a pound at most supermarkets (See pineapple for tips on preparing fresh pineapple ).  If the pineapple is a little to raw, saute in orange juice in a pan until it softens.

 Kid's version

• when making the toffee, use soft brown sugar and hold the fresh ginger and alcohol
• drained, tinned pineapple may be easier for younger palates but fresh is healthier; if necessary, poach lightly in orange juice to tenderise 
• a half marschino cherry or fresh red berry in the middle of the pineapple slices adds kids' appeal 

  

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See How To Cook with Ginger ..
            

This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.