Another request from Lovely One, but one I was only too happy to fulfil. This was the cake on the table at school, the lunchtime special on high days and holidays and oh my, it’s every bit as good as I remember. It’s really so simple – a pound cake resting on a bed of caramel pineapple which, when turned out, becomes a molasses-rich fruity topping. Best served warm on the day it’s made with ice cream or custard, but nice anytime. It doesn’t keep very well, on account of its high sugar content and wet topping, so make sure you’ve got friends on standby.
My favourite PUDC memory is from school. On PUDC days (which I seem to remember was a Friday but I could be wrong), we’d race up the covered way – a huge long stairway up to the lunch-hall based in the old Victorian school hall – trying not to trip over. Once up the stairs, we’d queue in the corridor waiting for the lunchroom to open, and round the corner would creep the smell of vanilla sponge and hot caramel. Heaven.
A quick and dirty blog for a quick and tasty cake. Enjoy.
Pineapple-Upside Down Cake
Cuts into 9 big or 12 smallish pieces. Yeah, I cut em big too.
Tin sliced pineapple (large, please – you need at least 7 full rings. Reserve the juice)
glace cherries – at least 6
50g dark brown sugar
150g butter, unsalted and very soft
150g caster sugar
150g self-raising flour, sifted
1.5 tsp baking powder
1 tsp vanilla extract
1. First, mix the dark sugar and butter together and smear into the bottom of a 20cm cake tin (square or circle, it doesn’t really matter which). Then use the pineapple and cherries to create a cute pattern. Note – if you’re using a springform, I’d use some greaseproof to line the tin. Boiling caramel has an uncanny knack of escaping all tins. While you’re doing this, preheat your oven to 180C.
2. After this, simply mix all the cake ingredients together until light and fluffy. You can try a more traditional method on the cake-mixing but tbh all-in-one really does work and this is not a posh cake.
3. Spoon the batter over the topping and smooth, then bake for 30-40 minutes in the oven or until risen, golden and bouncy to the touch.
4. Remove from the oven and cool for at least 20 minutes. I’m serious, you really don’t want boiling caramel stuck to your skin. Then, once you’ve done this, flip the cake over onto a rack and lift off the tin carefully. If you’re spring forming, loosen the tin first but I’d still go for the flip – you want the caramel to soak back into the cake.
5. Stand back and admire your creation. Then dig in.