Can you imagine celebrating a birthday without a cake? I know! Tell me about it! Last year the husband conveniently left out the cake on my birthday. I was not a happy camper. What’s the big deal, some of you say. It is to me, I heart birthday cakes. You can’t sing someone a birthday song and not have a cake with it. What is the birthday person supposed to do at the end of the song if there is no cake? That would be such an anti climax. So this year, I have asked for a cake. Not a bought cake. No, that would be too easy, I have asked the husband to bake me one. It was between Black Forest and Pineapple Upside-down. As I’m not such a huge fan of cream, which a Black Forest has quite a bit in it, I chose the Pineapple Upside-down cake. And also I thought it would be the easier option for the husband, who has never baked a cake before.
Saturday morning arrived and off he went to get the ingredients. I must admit I was a little apprehensive. The husband is one of those people when they are in the kitchen, it’s as if a hurricane has just passed through. And I was not, in any way, looking forward to the cleaning up. The husband is also one of those who look for things with their mouth and my memory. So for the first half of the making of my birthday cake, I was shouting out, “mixer, in cupboard above the fridge, in between old plates & baking tins. Round cake tin is next to it, should be on the top of all the tins”.
After more than an hour later, this beautiful cake was presented to me. I was so surprised it had turned out that beautifully. Ya, I had that much confidence in him, silly me. Of course it would turn out well, it was made with love. The cake was so light and fluffy and nicely sweet, perfect with the caramelized pineapples. I was over the moon and could not stop myself at just a slice. The year I turned 33 I had the perfect cake, the almost forgotten Pineapple upside-down cake. And I was more than happy to do the cleaning up.
What you need:
1/2cup brown sugar
470g can pineapple slices
Glace cherries 280g
1/4 cup milk
1/4 cup pineapple syrup
180g (3/4 cups) caster sugar
280g (2 cups) self-raising flour
1/4 cup pineapple syrup
Pre-heat oven to 180°C.
Pineapple topping: Drain the pineapples and reserve 1/4 cup of syrup for the cake.
Blend soft butter with brown sugar (do not over mix) and spread over base of greased 20cm round cake tin. Arrange pineapple & cherries over the brown sugar mix decoratively.
Cake: Cream butter and sugar, adding eggs 1 at a time, beating until light & fluffy.
Fold in sifted flour, syrup & milk and beat lightly until smooth.
Spread cake mixture evenly over pineapple slices.
Bake for 1 hour.
Stand for 5 minutes before turning over onto serving plate.
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