In my home we take Sunday dinner seriously, mum religously sits at the table Sunday morning and takes out a weeks worth of frustration on various unsuspecting vegetables. She calls it chopping therapy. My job is to prep the meat and come up with something yummy for dessert.
This week I'm going retro, my gran used to make pineapple upside down cake for tea time. Now tea time on Sunday to my family was Sunday evening, as kids my brother and I thought this was the most awesome time, the kitchen table would be loaded with cut meats and cheeses, various sandwich spreads, jams, tarts and most importantly cake. There was nearly always pineapple upside down cake and a bowl of extra thick cream to dollop on the side. Our friends used to beg to come round for Sunday tea time.
So this my version of my grans upside down pineapple cake.
1 fresh pineapple skin removed cored and ringed ( or a tin if you like)
2/3 cup plain flour
100g caster sugar
100g butter or margarine
2 large eggs
1 cap lemon essence
2 tbsp milk
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp light brown sugar
Preheat oven to 200 c and grease a solide 9 inch cake tin ( not springform or with removable bottom) don't line with parchment.
Sprinkle brown sugar in the tin then arrange pineapple slices.
In a mixing bowl cream butter and caster sugar, add the lemon essence and mix in 2 eggs. Sift in the flour, baking soda and baking powder. Mix well and add 2 tbsp milk to thin the batter.
Pour batter over the pineapple and shake tin lightly to ensure all gaps are filled.
Bake 30 mins until the sponge bounces bake when lightly pressed.
Remove from the oven and using a knife or pallet knife free the cake from the sides of the tin. Place a plate face down on the tin and turn over and gently lift the tin. Don't worry if some of the pineapple stays in the tin just lift it out with a knife and place it back onto the cake.
Allow to cool and serve slices with a nice dollop of cream or warm it up and serve with ice cream.
Enjoy!
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