Embark on a tropical journey with this Pineapple Upside-Down Cake, a classic dessert that beautifully showcases the sweetness of pineapple paired with the charm of maraschino cherries. This cake features a caramelized sugar base infused with honey to enhance flavor and texture, topped with perfectly arranged pineapple slices and cherries. The result is a visually stunning and deliciously moist cake that brings a taste of the tropics to your table.
Why You’ll Love This
This Pineapple Upside-Down Cake is not only visually appealing but also offers a delightful mix of textures and flavors. The honey in the caramel prevents crystallization, ensuring a smooth, glossy finish that complements the juicy pineapple slices. The use of double cream in the batter gives the cake a rich, tender crumb that melts in your mouth. This cake is a perfect blend of sweet and fruity flavors, making each slice a comforting and indulgent experience.
Perfect Occasion
This cake is ideal for a variety of occasions, from family gatherings to festive celebrations. It’s especially fitting for summer parties or any event where a light, fruity dessert is desired. Serve it at your next barbecue or potluck and watch it disappear quickly. It’s also a lovely dessert for afternoon tea, offering a sweet note to brighten any day.
Decoration Tips
The natural decoration of pineapple and cherries provides a beautiful presentation without the need for additional embellishments. However, to add an extra touch of elegance, you can sprinkle the top with toasted coconut flakes or a light dusting of powdered sugar before serving. For a more festive look, place fresh mint leaves between the pineapple slices right before serving to add a pop of color and a fresh aroma.
Ingredients:
- 200g sugar
- 1 tablespoon honey
- 1 can of pineapple slices (reserve some syrup)
- 10 maraschino cherries
- 350g double cream
- 200g sugar
- 4 tablespoons pineapple syrup
- 4 eggs
- 300g self-rising flour (or all-purpose flour with 1 teaspoon baking powder)
Method:
- Preheat your oven to 350°F (175°C). In a saucepan over low heat, combine 200g of sugar with a tablespoon of honey. Let it melt without stirring until it turns amber. Then stir and quickly spread this caramel into a 22 cm diameter cake pan, covering the base and sides.
- Arrange the pineapple slices in the caramel-coated pan and place a cherry in the center of each slice. Reserve.
- In a bowl, beat the double cream and 200g of sugar until well combined. Add the pineapple syrup and mix well.
- Incorporate the eggs one at a time, beating well after each addition.
- Gradually fold in the sifted flour with a hand whisk, mixing gently to avoid deflating the mixture.
- Pour the batter over the pineapple and cherries in the prepared pan.
- Bake for 50 minutes or until a toothpick inserted comes out clean.
- Let the cake cool. To unmold, place the pan in a tray of hot water for 4 minutes to soften the caramel, then invert onto a serving plate.
Enjoy this delightful Pineapple Upside-Down Cake as a sweet escape to the tropics!
