white lies + upside-down cakes

Dear reader,

I said that I would share my favourite fruit recipe with you. Only problem is: I lied. I don’t have one favourite; I have hundreds. So, here is one of my first favourites…pineapple upside-down cake ain’t the prettiest treat to look at, but trust me, when butter meets brown sugar meets fruit meets fluffy cake, you know you’re on to a good thing.

I used about 1/2 a medium pineapple for this recipe – you can easily substitute the same weight of your favourite fruit (great way to use up fruit that is looking past its best).

Love, fat chops xx


adapted from American Gourmet Feb 2000

1/2 medium pineapple, cored, sliced about 1/2 cm thick

50g butter

3/4 cup brown sugar

125g butter

1/2 cup sugar

1 tsp vanilla extract

2 eggs

1 1/2 cups plain flour

2 tsp baking powder

pinch salt

1/2 cup pineapple juice (you can use milk, if you prefer)

1. Melt butter and brown sugar in saucepan over low heat, stirring occasionally.

2. Place pineapple rings/slices/pieces in a greased 23-cm round cake tin and pour over caramel. Heat oven to 180C.

3. Beat butter, sugar and vanilla until pale and fluffy. Add eggs, one at a time, beating well after each addition.

4. Add half the dry ingredients, beat to combine, then add the juice and beat to combine. Add remaining dry ingredients, beating until just combined.

5. Spoon batter over pineapple topping. Pop in oven for about 45 minutes or until the cake is nicely browned and a skewer comes out clean when tested.

6. Leave to cool in tin for about 10 minutes, then invert on to serving plate.

7. This cake is delicious served warm, straight from the oven, with a generous dollop of cream or creme fraiche. May I suggest adding a splash of dark rum to the cream…..pineapple+caramel+cream+rum…nom nom nom nom.

p.s not a sin to eat this for breakfast. Just wash it down with a glass of milk…that a balanced diet, right?


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