I do love cakes, usually my cakes are not up to much if I am honest. They always taste great (well apart from one time) but their looks often leave a lot to be desired.
If I am to continue a cooking blog, then I need to master the art of presentation….. here goes my first attempt….just in time for hubby’s birthday today!
To make the tea time treat of a Pineapple Upside Down Cake firstly take 2oz of Low Fat Spread (or butter) and cream together with 2oz of dark brown sugar. Grease (but do not line) a cake tin, and spread the sugar mix along the base (only), lay pineapple rings and glace cherry halves in a pattern on the mix.
Remember to put the cherries down upside down, so when you turn out the cake they are the right way up!
Next make a basic sponge cake mix.
Beat together 4oz of caster sugar and 4oz of butter/spread, cream in 2 eggs.
Next fold in 4oz of self raising flour.
Spread this mixture across the top of the pineapple mix.
Spread evenly and ensure the mix touches the sides all around the tin.
Bake at 180 degrees for 20-25 minutes, test in the usual way.
I worried when this one came out of the oven. My first thought was “I can’t photograph this for the blog it looks awful!” However, I shall be true to you and document anything that comes from the oven good or bad!
Once you’ve left this cake for around ten minutes, put a plate over the tin, and wearing your oven gloves for safety, quickly tip the whole thing over, and gently shake the cake from the tin, it should come out quite easily.
After my earlier panic, I don’t think it looks too bad, and as it lasted pretty much one day, I don’t think it tasted half bad either! It’s meant to be quite gooey and sticky, a real treat and not for every day!