And lets not forget Mark Webber who also did us Aussie's proud in the Canadian Grand Prix. Not first place but he gave it all he had. Oh why could it not be a month of F1? Now that I could handle!
This is a Donna Hay recipe, originally for Apricot Upside Down Cake. I didn't have any apricots so I replaced them with a pineapple. It turned out really well, a very moist cake with sweet pineapple and caramel to top it all off. Served with a scoop of ice cream and all is right with the world.
I remember way back in the 80's Pineapple Upside Cakes being all the 'rage'. Complete with glace cherries! I even remember being about 13 or 14 (this was right at the end of the 80's mind -ahem) being quite infatuated with one of my brother's friends, summer weekends were spent in either our backyard or theirs having a barbie. Dessert at ours was pretty much either cheesecake (my brothers favourite) or choux buns filled with whipped cream and topped with chocolate sauce (can't quite remember who's favourite this one was lol) made by my Mum. Dessert at 'dreamboats' was always Pineapple Upside Down Cake made by his Mum. I loved it because his mother made it and presumably she made it because it was his favourite ~ anything to get in the good books. Truth be told it came from a packet mix and was dry and flavourless and the caramel rock hard!
So some reinventing for the modern day was required, without losing any of the the retro appeal if possible. One thing was a certainty though, no glace cherries here! I was a bit nervous about making the caramel but it was actually pretty simple and I didn't get burnt once which was a bit of a bonus ;0)
Pineapple Upside Down Cake
1 1/2 cups plain flour
2 tsp baking powder
4 eggs
1 cup caster sugar
1 tsp vanilla extract
125g butter, melted
Topping
1 cup sugar
1/2 cup water
75g butter
1 pineapple, peeled, cored and roughly chopped
Preheat the oven to 160C. To make the topping, place the sugar and water in a saucepan over a low heat and stir until the sugar is dissolved. Increase the heat and boil until the syrup is a golden brown colour. remove from the heat and stir through the butter. Pour into a well greased 24cm round cake tin.
To make the cake, sift together the flour and baking powder three times and set aside.
Place the eggs, sugar and vanilla in the bowl of an electric mixer and beat for 8-10 mins or until thick and pale.
Sift the flour and baking powder over the egg mixture and gently fold through. Fold through the butter. Place the pineapple in an even layer over the caramel. Spoon over the cake mixture and bake for 1 hour 5 mins or until cooked when tested with a skewer. Allow to stand for 5 mins then invert the cake onto a plate. Serve warm with cream or ice cream.
Serves 10
Adapted from Donna Hay's Modern Classics Book 2
C'on the Aussies!!!!!
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