Today I present to you a dessert characterised by its unique presentation, where the toppings or fruit are placed at the bottom of the baking pan, and the cake batter is poured over them. It is a stunning dessert with a moist, flavourful cake and caramelised pineapple on top.
Upside-down cakes can be made with various fruits, offering versatility and a charming twist to the traditional cake experience.
Ingredients:
- 200 g fluor
- 2 eggs
- 70 g butter
- 60 ml vegetable oil
- 200 g sugar
- 1 teasp baking powder
- A pinch of salt
- 100 ml milk
- 2 cans of conserved pineapple rings
- 135 g coconut flakes
Ingredients for the sauce:
- 100 g butter
- 80 g brown sugar
Procedure:
- Start by making the caramel. In a saucepan add the butter and the brown sugar then melt under medium heat. This is the base for our cake.
- Very carefully pour the caramel in the cake form and spread evenly over the bottom, then place the pineapple rings over the base of the cake.
- In the middle of the pineapple rings place a raspberry.
- The next step in our recipe is to make our cake dough. In a bowl mix our dry ingredients which is the flour, a pinch of salt and the baking powder.
- In another bow cream the butter with the sugar and the vegetable oil, then add the eggs one at a time and mix until they are well incorporated into the butter and sugar mixture.
- Next step is to add the dry ingredients and the milk which I like to alternate. Add first, half of the dry ingredients then half of the milk and mix well, then add the other half of the dry ingredients and the milk and mix until well incorporated and is formed a silky, soft cake batter.
- Our last ingredient is the coconut flakes which we add to our cake batter and mix until evenly distributed.
- Pour the batter over the pineapple and caramel sauce and bake for 35 to 45 minutes at 180 Celsius or if inserted a wood pick in the cake is coming out clean.
- Let the cake cool down for 20 minutes then place a plate over the cake form and turn the cake upside down.
- At the end make a simple cream by mixing crème fraiche with some powder sugar and drizzle over the cake.
- Serve with a cup of coffee or tea.
