Page 46 - Oundle Life November 2024

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PINEAPPLE UPSIDE DOWN CAKE
Although upside-down cakes were documented in the late 1800s, the origins of this classic cake go back to America, around the 1920s, when canned pineapple gained popularity. This version adds desiccated coconut for extra texture.
Serves 8
INGREDIENTS
50g butter, melted
75g light brown sugar
8 pineapple slices (2 x 227g cans), patted dry
with kitchen paper 91⁄2 glacé cherries 175g butter, softened 175g caster sugar
3 eggs
175g self raising flour 25g desiccated coconut Zest of a lime
METHOD
1. Melt the butter in a small saucepan and stir in the light brown sugar. Pour this onto the base of the lined ovenproof dish. Arrange the
eight pineapple slices on the base of the dish and place a halved cherry into each pineapple slice and the remainder in the gaps between the slices. Place the dish into the refrigerator whilst you make the sponge topping.
2. Beat the butter and sugar together until they are light and creamy, gradually add the eggs with a couple of tablespoons of flour with the last egg, to avoid curdling. Fold in the remaining flour, coconut and lime zest. Place over the pineapple and lightly level the top.
3. Place in the baking oven, preheated to 160°, 325°F. Bake for about 45-50 minutes – a skewer inserted into the centre should come out clean, to indicate it is done.
4. Loosen the edges of the cake and leave to cool. After an hour or so invert the cake onto a tray. The cake can be served with tea or coffee or with cream / ice cream as a dessert.
Recipe from:
Dawn Roades
Aga Living www.agaliving.com
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