“Pineaple Upside Down Cake: A Sweet and Retro Twist”
Ready to travel back in time to nostalgic flavors? The Pineapple Upside Down Cake is the star of this show. With caramelized pineapple slices and a soft, fluffy sponge cake, this recipe will make you feel at home.
Key Ingredients:
- Sliced Pineapple: The tropical sweetness that steals hearts.
- Caramel and Butter: The magic that forms in the base.
- Flour and Love: The secret ingredients.
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What is known about this Pineapple Upside Down Cake?
Although the term “upside down cake” was first used around 1870, the technique of cooking cakes in this way dates back to medieval tarts and pastries. The recognizable upside-down cakes were made primarily with fruits such as apples and cherries. These cakes were popular because they were self-decorated and could be made in a pan, which was important since many people did not have ovens at the time.
Pineapples became popular as a status symbol in the 16th and 17th centuries because they were incredibly expensive to purchase, often costing thousands of dollars for a single specimen. Then, in 1899, a Massachusetts businessman named James Drummond Dole founded the Hawaiian Pineapple Company (which later became the Dole Food Company) in 1901. Although Dole was not the first person to mass produce or sell canned pineapple, he He devoted much to marketing his product and his efforts helped revive national interest in the fruit.
In 1925, the Hawaiian Pineapple Company held a contest to collect recipes for an upcoming cookbook called “Pineapple as 100 Good Cooks Love It.” The contest would be judged by a panel of food experts and there was even a $50 cash prize. After placing ads in a few women’s magazines, the company received more than 60,000 submissions. The winner was a pineapple upside down cake recipe created by Mrs. Robert Davis of Norfolk, Virginia. Interestingly, 2,500 of the submissions were also some version of pineapple upside down cake! Although we don’t know the exact origin of pineapple upside down cake, we can infer from the large number of recipes submitted along with the rise of canned pineapple that it was created and gained popularity sometime during the early 20th century.
Around 1969, Betty Crocker released a pineapple upside-down cake recipe (which, of course, called for a can of Dole pineapple slices). As the cake’s popularity grew, its reputation went from being something relatively utilitarian that could be made by people who did not have access to an oven to an elegant, trendy dessert that was often served on special occasions.
This Pineapple Upside Down Cake is a warm hug in every bite! 🍍🍰
Happy baking! 🍰🎈
Step by step recipe
We Need
For the topping50g softened butter
For the cake
DIRECTIONS
ONE Heat oven to 180C/160C.
TWO beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top, then place 7 glacé cherries in the centres of the rings.
THREE Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
FOUR Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Enjoy!
