Rainy Day Retro, Pineapple Upside Down Cake ...

Pineapple Upside Down Cake ... sticky caramel goodness!

 

My boys felt like something sweet to eat, and decided on a baby pinapple that he found in the fridge.  It was a bit sour, so we decided to use it to bake a cake .... Pineapple Upside Down was the call.

Oh, my lord ... I can't believe it's been so long since I've made this.

The sweetest, stickiest, gooiest, deliciously delectable retro dessert ever .. or brunch as it was for us, this rainy Sunday morning.


INGREDIENTS

50g butter
1/2C Rapadura Sugar
Sliced Pinapple (we used fresh with the core cut out - you can use tinned)

100g butter
1/2C Rapadura Sugar
2 small eggs (or 1 large)
pinch of salt
1tsp Vanilla Extract
1 1.2 C White Spelt Flour
1tsp Baking Powder
Juice from the left over pinapple (or from the tin)
A splash of Milk if there is not enough juice for cakey consistency (any milk will do)

METHOD

Melt the butter and add to a lined loaf or round tin, sprinkle with the rapadura (or if you like, brown sugar, or coconut palm or whatver dark sugar you have in the pantry).  Line with pineapple slices.

Beat butter and sugar in the cake mixer until creamy and well mixed, add eggs, vanilla, then slowly add the sifted flour, salt, juice and milk if required.

Pour over the pinapple and sugar in the cake tin and bake in a moderate (180) oven for around 40 minutes.

Let the cake cool in the pan for ten minutes so that it doesn't fall apart (as mine did, because I was too impatient, and hungry for a slice) and then tipit  upside down and gently peel away the baking paper.

We devoured our piece in a minute, I snuck some icecream with mine ... mmmmmm mmm m!

And it even brought back the sunshine!