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baking American, Southern
Pineapple Upside-Down Cake

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This is a bit before my time, but I have vague nursery memories of a friend of my grandmother’s making a version of this, which she would serve with a warm sauce made of pineapple juice thickened with—I imagine—cornstarch. That I can do without, but I am still of the mind that it is perfectly all right to make this with canned pineapple rings. I feel it is slightly bad sport to start peeling and slicing your own pineapple.

Anyway, the canned pineapple is just fine, though I advise going for the one in its own juice rather than in syrup, and I add some of the juice to the cake batter, too. This seems to help make it light and fluffy.

I have found that the best way of keeping this swift is to bake it in my copper tarte tatin tin; if you are using a regular cake pan, be prepared to add a few minutes onto the cooking time.

Yield: Serves 8

Ingredients

  • Butter for greasing the pan
  • 2 tablespoons sugar
  • 6 slices canned pineapple rings
  • 1/3 cup candied cherries
  • 2/3 cup flour
  • ½ cup (1 stick) soft butter
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • 3 tablespoons pineapple juice from the can of pineapple slices

Directions

Preheat the oven to 400°F. Butter a tarte tatin tin that is 9 inches wide at the top and 8 inches in diameter at the bottom. Or butter a cast-iron skillet or an 8- or 9-inch non-springform cake pan.

Sprinkle the 2 tablespoons of sugar over the buttered base, and then arrange the pineapple slices to make a circular pattern as in the picture.

Fill each pineapple ring with a candied cherry, and then dot one in each of the spaces in between the rings.

Put the flour, butter, sugar, eggs, baking powder, and baking soda into a food processor and run the motor until the batter is smooth. Then pour in the 3 tablespoons of juice to thin it a little.

Pour this mixture carefully over the cherry-studded pineapple rings; it will only just cover it, so spread it out gently.

Bake for 30 minutes, then ease a spatula around the edge of the pan, place a plate on top, and with one deft — ha! — move, turn it upside down.


© 2007 Nigella Lawson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using 1 tablespoon of butter to grease the pan.

291kcal (15%)
127mg (5%)
40g
1g
14g (22%)
0g
9g (43%)
4g
1g
87mg (29%)
29g
3g
13mg
112mg
128mcg RAE (4%)
31mg (51%)
56mg (6%)
1mg (6%)
 

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