Mary Berry’s Pineapple Upside Down Cake
Introduction
Mary Berry’s Pineapple Upside Down Cake is a delightful dessert that marries the tangy sweetness of pineapples with the rich, buttery flavor of a moist cake. This classic recipe, cherished for its timeless appeal, is perfect for family gatherings or simply as a weekend treat. If you’re a fan of tropical flavors and indulgent desserts, this cake is a must-try! Subscribe to receive this beloved recipe directly in your inbox.
Why You’ll Love This Recipe
This Pineapple Upside Down Cake is the epitome of sweet and satisfying. It offers a beautiful balance of caramelized pineapple with a soft, decadent vanilla cake base. The recipe is straightforward and family-friendly, making it an excellent choice for both seasoned bakers and beginners alike. It’s a crowd-pleaser that will leave your home filled with enticing aromas and smiles on your family’s faces!
Ingredients
– Pineapple rings (drained): 1 1/2 cups (250g)
– Unsalted butter: 1 cup (235g)
– Light brown sugar: 4 tbsp
– Caster sugar: 3/4 cup (175g)
– Beaten eggs: 3
– Self-rising flour: 1 1/2 cups (175g)
– Baking powder: 1 tsp
– Vanilla bean paste: 1/2 tsp
– Milk: 2 tbsp
– Pinch of salt
Necessary Tools
– 9-inch cake tin
– Mixing bowls
– Sifter
– Wooden spoon or electric mixer
– Saucepan
– Cooling rack
Ingredient Swaps and Additions
Customize this delightful cake with some creative twists! Try swapping pineapple rings with peach slices or add a handful of shredded coconut to the batter for a tropical twist. For a nutty crunch, consider adding chopped pecans to the caramel layer.
Step-by-Step Instructions
1. Preheat your oven to 350°F (180°C) and grease a 9-inch cake tin.
2. Drain the pineapple slices and pat them dry on paper towels.
3. In a saucepan, melt 4 tablespoons of brown sugar with 1/4 cup of butter. Spread this mixture evenly in the cake tin and arrange the pineapple rings over it.
4. In a mixing bowl, cream the remaining butter and caster sugar until light and fluffy.
5. Gradually add the beaten eggs, mixing well after each addition, then stir in the vanilla bean paste.
6. Sift the self-rising flour, salt, and baking powder into the wet ingredients and fold gently to combine. Add the milk to achieve a smooth batter.
7. Pour the batter over the pineapple slices and spread it evenly with a spatula.
8. Bake for 30 minutes or until the cake is golden brown and a skewer inserted comes out clean.
9. Allow the cake to cool slightly, then carefully flip it onto a serving plate to reveal the beautiful caramelized top.
Serving Suggestions
Serve this indulgent cake warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For an extra burst of flavor, drizzle some caramel sauce over the top!
Pro Tips for Success
– Ensure your pineapple slices are well-drained to prevent a soggy cake.
– Be gentle when folding the dry ingredients to avoid overmixing, which could result in a dense cake.
– Allow the cake to cool slightly before flipping to ensure it keeps its shape.
Storing and Reheating
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. To reheat, warm slices in the microwave for 15-20 seconds or enjoy at room temperature.
FAQ Section
Q: Can I use fresh pineapple instead of canned?
A: Yes, fresh pineapple can be used, but ensure it is ripe and sliced to a similar thickness as canned rings.
Q: Is there a substitute for self-rising flour?
A: You can make your own by mixing 1 1/2 cups of all-purpose flour with 2 tsp of baking powder and 1/2 tsp of salt.
Conclusion
Mary Berry’s Pineapple Upside Down Cake is a deliciously simple dessert that will captivate your senses with its decadent flavors and charming presentation. Why not try it this weekend and delight your loved ones? We would love to see your creations, so please leave a review, share your photos, or tag us on Pinterest and Instagram!
Nutritional Information
Per serving: Calories 450, Fat 25g, Carbohydrates 55g, Protein 4g, Fiber 1g, Sugar 40g
Pineapple Upside Down Cake
Ingredients
Method
- Preheat your oven to 350°F (180°C) and grease a 9-inch cake tin.
- Drain the pineapple slices and pat them dry on paper towels.
- In a saucepan, melt 4 tablespoons of brown sugar with 1/4 cup of butter. Spread this mixture evenly in the cake tin and arrange the pineapple rings over it.
- In a mixing bowl, cream the remaining butter and caster sugar until light and fluffy.
- Gradually add the beaten eggs, mixing well after each addition, then stir in the vanilla bean paste.
- Sift the self-rising flour, salt, and baking powder into the wet ingredients and fold gently to combine. Add the milk to achieve a smooth batter.
- Pour the batter over the pineapple slices and spread it evenly with a spatula.
- Bake for 30 minutes or until the cake is golden brown and a skewer inserted comes out clean.
- Allow the cake to cool slightly, then carefully flip it onto a serving plate to reveal the beautiful caramelized top.
