“Today I am doing nothing! Because I started doing it yesterday and haven’t finished yet.”- Garfield.
Its been a busy month and when I had the chance to be home alone for a few days , I made absolutely no plans . I wanted to do nothing. So I slept in ,lazed around, foraged together the necessary meals from leftovers (and stuff the husband doesn’t eat) , binge watched the season finale of one of my favourite shows ( Thank God Connor did not kill Wes !) , read a book that was lying on my bedside table since two months atleast , reconnected with long lost friends over the phone . Then I baked , and baked , and baked !
One of the things that came out of my oven was this super cheerful pineapple upside down cake. This is not my first upside down cake , but its been a long long time since I have made one.
A pineapple upside down cake , in my honest opinion , is a “fork and plate” kind of cake , a dessert cake if you will. although it wouldn’t be amiss at tea time either. What I mean to say is that – its moist , its crumbly and is not really the sort of cake you can pick up and walk around while chomping on. Unless you overbake it.
Please don’t overbake it. But even if you do , its still yumminess !
It is simple enough to make this cake . I barely adapted a recipe by Eva Longoria (who is a cookbook author as well!) . The bottom of the pan is covered with butter and sprinkled with sugar . Slices of pineapple are laid down (as prettily as you can manage) with cherries interpersed. A simple all-in-one batter is poured on top. As the cake bakes , the butter rises up the side , the pineapple gets cooked , the sprinkled sugar caramelises slightly . Once the cake is ready, you invert it onto your serving plate for that bright and picturesque finish !
You could use fresh or canned pineapple , the cherries are optional – more for the pop of colour than taste really. More caramelisation goes really well with upside down cakes – I usually opt out of it , because I much prefer the vibrant hues of the fruit . Plus , I usually have dark brown sugar at hand which makes the top too brown detracting completely from the look of the cake. But if you like caramelisation , just use light brown sugar instead of the granulated in the bottom of the pan.
The USP of this cake is obviously how beautiful it looks . But of course it tastes just as good. It is not too sweet and quite buttery . The pineapple gets stewed so you get soft chunks go well with the sponge of the cake. It tastes the best when it is eaten still warm from the oven , but the flavours get stronger the next day as well!