Wednesday, 5 June 2013

Pineapple Upside Down Sandwich Cake

 

Retro desserts are back in fashion and the Pineapple Upside Down Cake has stood the test of time. It was created in the 1920s, saw huge popularity in the 1950s and 1960s, and now is back on our dinner tables as we get into the retro vibe! It all started when pineapple became available in canned form and the companies producing it used the recipe in their advertising. They were originally made on cast iron skillets and flipped onto the plate when finished which displayed the fruit. I decided to make this cake because my boyfriend's flatmate has been begging me to make it for ages, I've never made it before and I loved this sandwich cake version of it that I found on Good Food.


I lined and greased two sandwich tins. You could also use a large cake tin and just cut the cake in half when it's cooked and cooled.


I sprinkled the bottom of one cake tin with 2 tbsp caster sugar.


In the same tin I arranged my pineapple rings and glace cherries, both halved. I patted the pineapple rings with kitchen roll first to dry them out a bit. Get the pineapple rings in juice, not syrup, and drain the juice into a separate bowl.


To the pineapple juice (about 100ml) I added 250g melted butter, 250g golden caster sugar, 4 large eggs, 1 tsp vanilla extract, 300g plain flour and 1 tsp baking powder. I mixed well and divided the mixture into the two cake tins.


I baked the cake on 180C/350F/Gas Mark 4 for about 30 minutes. I left the pineapple side to cool pineapple side up.


I spread a layer of jam onto the non-pineapple side, then a layer of buttercream. You can use fresh whipped cream instead if you like, and any flavour jam. I used seedless raspberry.


I put the pineapple side on top and dusted with icing sugar.


And the cake was done. I love how effective the look of this cake is! The pineapple neatly arranged on top looks really good and saves the need for any other kind of decoration. Something the housewives of any decade can appreciate! I really enjoyed eating the cake, the sponge was lovely and light with a hint of pineapple flavour. I loved the jam and buttercream in the middle, and think I would have been equally as happy with fresh cream too. The only thing I would change is to squeeze more pineapple on the top next time!


Of course you have to have a slice with a whole piece of pineapple!

Report from my Charity Cake Sale & Craft Fair coming soon!

4 comments:

  1. That looks a right treat Kat. I love a bit of retro when it comes to cakes. Looking forward to your cake fair write up too :)

    ReplyDelete
    Replies
    1. Thanks Sarah! I'm loving retro bakes at the moment :)

      Delete
  2. I've never tried making an upside down cake before but you're looks delicious! Might just have to give it a go :-)
    www.thisbakergirlblogs.com

    ReplyDelete
    Replies
    1. Thank you! Love your blog too! Will have a proper read of it later :) Let me know if you make the cake!

      Delete