An upside down cake is a cake that once cooked, is flipped over and eaten, obviously, upside down. The allows you to make patterns and essentially glazes in the bottom of the cake pan before adding the cake mixture, which will look fantastic once turned over.
The one we're all most familiar with in Australia is pineapple upside down cake, an old favorite. Not wanting to meddle too much with tried and true form, i've opted to mix raspberries through the cake mix to bring an extra bit of tang to the table.
Bring on the cake sale!
- 5 pineapple rings
- 2/3 cup pineapple juice (from can if using canned pineapples)
- 1/2 cup brown sugar, firmly packed
- 2/3 cup raspberries
- 2 eggs
- 1/4 tsp salt
- 2/3 cup sugar
- 80gm unsalted butter
- 1 cup self raising flour
- 1 tsp vanilla essence.
Method:Preheat oven to 180 degrees.
Melt the butter and spread onto the base of a 20 cm cake pan.
Using a pastry brush, grease sides of pan with butter.
Sprinkle the brown sugar across the butter.
Place the rings onto of the sugar/butter in a pattern.
Place 1 raspberry into the centre of each pineapple ring.
Break the 2 eggs into a mixer and beat for 5 minutes.
Add the juice, white sugar and vanilla and beat for a further 1 minute.
Add the flour and sugar and beat for 1 more minute.
Fold through the raspberries.
Pour cake mixture into the pan over the pineapple slices.
Bake for 45 minutes or until golden and coming away from the sides.
Immediately turn upside down onto serving place.
Leave to cool for 1 hour.
Serve with dusted icing sugar and cream.