Tuesday, January 25, 2011

Pineapple Upside Down Cake

My first thought of this morning was Advanced Cardiac Life Support Revision versus Baking a Pineapple upside down cake. And you can all guess what one won. Instead of thinking adrenalin intravenous injections I was wanting a hit of sugar for a boost....and boy did I get one. This recipe has enough sugar to rot anyone's teeth!!!

I never really grew up eating this cake so I don't really know why I thought of it. It may have been because I had bought a huge can of pineapple rings but only really needed two rings to make the Hawaiian pizza we were having tonight.

I think I have missed out. This cake had a buttery sponge and was topped of with a gorgeous caramel flavored fruity topping. Yum. Perfect with a huge mug of tea whilst watching Emmerdale.
Some people use cherries as well as pineapple. I decided not too

Pineapple Upside Down Cake
1/2 Cup Unsalted Butter
1 Cup Brown Sugar
6 Pineapple Rings
1 Cup Flour
1 Tsp Baking Powder
3 Eggs seperated
5 Tbsp Pineapple Juice
1 Cup Granulated Sugar
1 Tsp Vanilla Extract

Pre-heat the oven to 350 degrees. Add the butter to a nine inch baking pan and put in oven until it melts (approx 5 minutes). Once melted sprinkle the brown sugar over evenly and place the pineapple rings on top. Leave to one side whilst you prepare the other ingredients.. In a medium bowl sift the flour, salt, and baking powder together. Then in another bowl whisk the egg whites until they become fluffy. In a third bowl whisk the granulated sugar and egg yolks together until they become creamy. Add the vanilla extract and pineapple juice to this and combine. Mix in the flour mixture into the egg yolk mixture until incorporated, then fold in the egg whites. Pour this over the top of the pineapples and bake on the middle shelve for approx 30-35 minutes or until a skewer comes out clean. Allow to cool in pan for 5 minutes before turning out onto a cake rack. Serve warm or at room temperature with a blob of cream or a dollop of creme fraiche.

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