The Simple Things


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

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