Upside down Pineapple and Berry Cake
Preparation Time 30 minutes
Bake Time 20 to 30 minutes
Makes about 3 - small cakes (in 4” loaf tins) or 1 - 8” cake
Ingredients
All Purpose Flour 1 cup
Unsalted Butter at room temperature 1 stick (1/2 cup)
Granulated Sugar 3/4 cup + 2 tbsp
Milk 1/4 cup (whole or skimmed)
Eggs at room temperature 2
Baking soda 1/4 tsp
Baking powder 1/4 tsp
Salt a pinch
Vanilla Essence 1/4 tsp
Pineapple Essence 1/4 tsp
Lemon Rind 2 tbsp
Pineapple chunks 1/2 cup
Mixed Berries (raspberries, blueberries, blackberries) 1/2 cup
Method
Pre-heat the oven to 350F.
Grease and flour the baking dish. Line the base of the baking tin with some berries and pineapple chunks and sprinkle 2 tbsp of sugar. Keep it aside.
Sieve the flour, baking soda, baking powder and salt into a large bowl.
In another bowl, with an electric beater, beat the eggs with sugar until the mixture becomes pale yellow. Add the butter and continue beating for about 2 to 3 minutes, until combined.
Gradually, fold in the flour mixture into the wet mixture, along with lemon rind, vanilla essence and pineapple essence.
Pour the batter into the prepared baking dish. Press some berries and pineapple chunks into the batter.
Bake for about 20 to 30 minutes, until a toothpick inserted into the center of the dish, comes out clean.
Let it cool completely. Carefully scrape the sides of the dish and invert it onto a plate.
Your upside down cake is ready to be enjoyed with coffee or just as is!
Notes
You can add some toasted shredded coconut into the batter (Step 5) to give it a Hawaiian twist.
Whip up some whipped cream frosting to go on top of your cake as icing. You can flavor the frosting with some rum or pineapple essence. Sprinkle toasted shredded coconut on top.