The Simple Things
CAKE IN THE HOUSE
A soft, fluffy cake soaked in caramelised pineapple juices, that will get you in the mood for sunnier days
SPICED PINEAPPLE UPSIDE-DOWN CAKE Makes one cake For the topping:
3 tbsp unsalted butter 67g dark brown sugar
1 bay leaf
¼ tsp ground cinnamon Salt and pepper
1 tbsp whiskey or rum (optional)
1 tsp vanilla bean paste
225g thinly sliced pineapple, in 5cm pieces
For the cake:
100g dark brown sugar 2 large eggs 220g sour cream 120ml unflavoured oil 1 tsp vanilla extract ½ tsp salt 190g plain flour 1 tsp baking powder ¼ tsp bicarbonate of soda 1 Preheat the oven to 180C/Fan 160C/ Gas 4. Grease a 20cm square tin and line the bottom with parchment paper.
2 Begin by making the topping. Add the butter, brown sugar, bay leaf, cinnamon, salt and pepper to a saucepan and cook over a medium heat, stirring occasionally, until melted and emulsified. Stir in the whiskey or rum, if using, and the vanilla bean paste. Add the pineapple chunks and bring the mixture to a simmer. Cook for a further 5 mins, turning the pineapple over in the sauce, allowing it to release its juices and letting them thicken slightly.
3 Remove the bay leaf and pour the mix into the prepared cake tin. Use a fork to arrange the pineapple into a single layer. 4 To make the cake, whisk the sugar and eggs in a large bowl until pale and foamy. Add the sour cream, oil, vanilla, and salt and continue to whisk until smooth.
5 Add the flour, baking powder and bicarbonate of soda and whisk again.
6 Gently spoon the batter over the pineapple in the cake tin and smooth the top. Tuck any escapee pineapple pieces down that try to sneak up over the batter. 7 Bake for 30-40 mins, or until puffed and golden. Place the tin on a rack to cool for 10 mins before turning out onto a serving plate, then peel off the parchment paper and serve. Cook’s note: This cake is best eaten on the day that it’s made but, when well wrapped, it can be stored in the fridge for a couple of days.
Taken from Snacking Cakes: Simple Treats for Anytime Cravings by Yossy Arefi (Clarkson Potter). Photography by Yossy Arefi