I have one word for when its an election year. Cakes! As it is an opportunity to raise funds for the school, every election year means a cake stall for Mowbray PS. Last year (August 2010), it was for the controversial Commonwealth Elections where the elected PM Rudd was ousted from his seat and replaced by now PM Gillard. There was a snap election if you can call it that, after the exit and last year's showcase from our kitchen was Marble Cake and a favourite Lemon Yoghurt Cake.This year, with the NSW State Elections (Premiere Kenneally was voted out by Premiere O'Farrell by the way), mum decided to try new recipes. One cake came to mind - pineapple upside down cake. And another, an inspiration from 12 Tomatoes - a must-make raspberry (mum made it blueberry) bundt cake.
Aaahhh. Pineapple upside down cake. This is the easiest of all. And believe me, when I set my mind on pineapple upside down cake, I looked and compared more than a dozen different varieties.
This recipe is from taste.com.au but adapted from the magazine Super Food Ideas - June 2009, Page 70. Recipe by Kim Coverdale
This recipe is from taste.com.au but adapted from the magazine Super Food Ideas - June 2009, Page 70. Recipe by Kim Coverdale
440g can pineapple thins in natural juice, drained
125g butter, softened
3/4 c firmly packed brown sugar
2 tsp vanilla extract
2 eggs
1 1/4 c self-raising flour, sifted
1/2 c plain flour, sifted
1/2 c milk
For the caramel topping
75g butter, melted
1/3 c firmly packed brown sugar
1. Preheat oven to 180 degrees C / 160 degrees C fan forced. Grease a 6cm deep, 22cm round (base) cake pan. Line base and side with baking paper.
2. Make topping. Whisk butter and sugar together in a bowl until combined. Pour into prepared pan.
3. Pat pineapple things dry with paper towel. Arrange pineapple over caramel, pressing down into caramel. (You can tell from my photos that I used a slightly smaller sized pan 20cm hence the pineapple rounds had to halved)
4. Using an electrical mixer, beat butter, sugar and vanilla until light and fluffy.
5. Add eggs, one at a time, beating after each addition.
6. Add flours and milk. Stir to combine.
7. Spoon mixture over pineapple. Smooth top.
8. Bake for 50 minutes to 1 hour or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil if over browning during cooking.
9. Stand in pan for 10 minutes.
10. Turn out onto a wire rack. Serve.
125g butter, softened
3/4 c firmly packed brown sugar
2 tsp vanilla extract
2 eggs
1 1/4 c self-raising flour, sifted
1/2 c plain flour, sifted
1/2 c milk
For the caramel topping
75g butter, melted
1/3 c firmly packed brown sugar
1. Preheat oven to 180 degrees C / 160 degrees C fan forced. Grease a 6cm deep, 22cm round (base) cake pan. Line base and side with baking paper.
2. Make topping. Whisk butter and sugar together in a bowl until combined. Pour into prepared pan.
3. Pat pineapple things dry with paper towel. Arrange pineapple over caramel, pressing down into caramel. (You can tell from my photos that I used a slightly smaller sized pan 20cm hence the pineapple rounds had to halved)
4. Using an electrical mixer, beat butter, sugar and vanilla until light and fluffy.
5. Add eggs, one at a time, beating after each addition.
6. Add flours and milk. Stir to combine.
7. Spoon mixture over pineapple. Smooth top.
8. Bake for 50 minutes to 1 hour or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil if over browning during cooking.
9. Stand in pan for 10 minutes.
10. Turn out onto a wire rack. Serve.
It is a gorgeous looking cake and tastes just as good as it looks. I only had a bit of it from the pan because from the cooling rack, it went straight to the fridge for the fete the next day.
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