Amazing Cakes #5: Pineapple Upside Down Cake

I’ve always loved Pineapple Upside Down Cake. It was a great favourite when I was a child. I hadn’t baked one for a while and had yet to find a recipe I liked and was really happy with. Until now. It was quite by chance that I spotted there was a recipe in the book I’m attempting to bake through at the moment: Amazing Cakes from The Great British Bake Off. Coupled with the Technical Bake from week one in this year’s Bake Off, I was even more keen to have a go!

The caramelised pineapple layer is made so by using golden syrup in the bottom of the cake tin. This gives the gloriously sticky but delicious topping when inverted out of the tin. Other bakes have used brown sugar and butter to create a type of caramel. I really thought the syrup was a great idea and much less of a faff!

I used a 23cm diameter spring form cake tin which is usually my cheesecake tin! I lined and greased it then poured golden syrup on the bottom of the tin. When this was done I arranged the pineapple rings to fit in the base of the tin. Some rings had to be cut to fit in the gaps as well as leaving the circles to adorn with glace cherries. I do think it makes a pretty cake and the pineapple rings remind me of flowers with their red cherry centres.

The cake part was made by creaming together butter and sugar. When the butter and sugar had been creamed for a few minutes, I added in eggs slowly, followed by sifted self raising flour and some baking powder. The batter was very stiff so it needed liquid. To this we needed some milk and vanilla extract. When I looked in my cupboard I realised I didn’t have any vanilla extract left! I needed something to add to it so in the end I used some Monin Coconut sugar syrup which was from a cocktail set I got at Christmas. It’s useful having this set as the syrups are great substitutes for flavour extracts.

Bearing in mind that last Sunday, when I baked the Pineapple Upside Down Cake was a very stressful day, I was actually calmed down by baking. A task on the computer which should have taken half an hour on Sunday morning ended up taking me 5 hours. I was so stressed and wound up. Then the task didn’t work and I had to do it all again on Monday night. But that’s another story. By the time the cake was in the oven it was Sunday dinner time and we were having a sausagemeat puff pastry plait. That was in the oven while I was preparing the cake. The cake had to be in the oven while we were eating.

After the stresses of Sunday afternoon, I was hoping and praying that the cake wouldn’t be a disaster. It was fine! We didn’t eat any for dessert as it was still too hot to eat and too late. So I cut ourselves three slices and saved the rest to take to work for my workmates. I had a piece on Monday night when I got in from work. I am meant to be cutting down on sugar, but I was so tired I needed the energy. It hit the spot!

My slice on Monday night. It goes really well with custard, cream or ice cream. I ate mine plain though!

Did any of you try Paul Hollywood’s version of the individual Pineapple Upside Down Cakes? I thought they looked wonderful as an individual dessert with the whipped cream piped on it. I also thought about using my Nordicware Pineapple Upside Down Bundt pan but it does come out really big. I thought we’d be eating the cake for weeks afterwards!

If you would like to try Paul Hollywood’s version, here is the link to it:

https://thegreatbritishbakeoff.co.uk/recipes/all/paul-hollywood-pineapple-upside-down-cakes/

Happy Baking!

Love Sam xx

Sticky Toffee Cake.

About three weeks ago we had a special family Sunday meal at our house for my Dad and step-mum.  After some gammon which was the smallest joint ever and had to be padded out with pigs in blankets and lots of veg, I had to think of a pudding that everyone would like.

When it’s cold, dark and miserable outside I love nothing more than Sticky Toffee Pudding.  It’s simple to make yet tastes gorgeous and most people I know love eating it.  I wanted to try out the Scrumptious Sticky Toffee Cake in The Clandestine Cake Club Cookbook as the photo in the book looked absolutely mouthwatering.  The recipe was created by Jane Edgar who is a member of the  Pudsey and West Leeds Clandestine Cake Club. It also came with a separate toffee sauce which would work really well to cater for everyone’s tastes.  My step mum can’t eat cream which is in the toffee sauce so this was perfect for her.  She could eat the cake without the sauce and have custard if she wanted to instead.

First of all I had to put some chopped, stoned dates into a pan with some milk and water.  These had to cook until all the liquid had been absorbed.
First of all I had to put some chopped, stoned dates into a pan with some milk and water. These had to cook until all the liquid had been absorbed.
Once the liquid had been absorbed, I removed the dates from the heat and added some bicarbonate of soda.
Once the liquid had been absorbed, I removed the dates from the heat and added some bicarbonate of soda.
The bicarbonate of soda fizzed up when it was added to the date mixture.  It was fun to watch this happen!
The bicarbonate of soda fizzed up when it was added to the date mixture. It was fun to watch this happen!
Into my mixer went Pure Soya spread and  soft light brown sugar.  This was creamed together, then eggs were added to the mixture gradually.
Into my mixer went Pure Soya spread and soft light brown sugar. This was creamed together, then eggs were added to the mixture gradually.
Sifting in some flour.
Sifting in some flour.
Folding in the date mixture with a teaspoonful of vanilla extract.
Folding in the date mixture with a teaspoonful of vanilla extract.
The mixture was then spooned into a prepared cake tin.  This was a 20cm round cake tin.
The mixture was then spooned into a prepared cake tin. This was a 20cm round cake tin.
After the cake baked in the oven for about 45 minutes it was left to cool out on the worktop.  It came out a lovely dark golden colour.
After the cake baked in the oven for about 45 minutes it was left to cool out on the worktop. It came out a lovely dark golden colour.
While the cake was cooling I made the toffee sauce.  I heated double cream, brown sugar and butter together in a saucepan.
While the cake was cooling I made the toffee sauce. I heated double cream, brown sugar and butter together in a saucepan.
The cooled cake was put onto my stand and the sauce into a separate jug.  In the recipe book Jane, the recipe creator suggests pouring the sauce all over the top.  I chose to serve it separately so my step-mum could still eat some.
The cooled cake was put onto my stand and the sauce into a separate jug. In the recipe book Jane, the recipe creator suggests pouring the sauce all over the top. I chose to serve it separately so my step-mum could still eat some.
Here is the separate jug of toffee sauce.  I doubled the quantities suggested in the recipe as the toffee sauce would be great with some ice cream for the kids.
Here is the separate jug of toffee sauce. I doubled the quantities suggested in the recipe as the toffee sauce would be great with some ice cream for the kids.
All ready and waiting to be eaten.  Yum yum!
All ready and waiting to be eaten. Yum yum!

The Scrumptious Sticky Toffee Cake really lived up to it’s name.  It was delicious and everyone enjoyed their piece of cake.  We also had some Kelly’s Clotted Cream Ice cream to serve with it which was perfect.  There was even some left over for my hubby to eat after his tea the night after.

Definitely one I will bake again and again as it’s perfect for a Sunday lunch or a dinner party and I found it easy to bake.

Happy Baking!

Love Sam xx