Posted: 14 November 2021


 

 

 
 

Welcome the festive season with Smor Kitchen and this delightful Pineapple & Rosemary upside-down cake. A wholesome holiday cake that deserves a beautifully dressed table and only the best of the company to share it with.

 

 

French linen, lookbook, beige gingham, bedding

 

  Ingredients  
 

 

Decorative Pineapple Topping

425g canned pineapple slices in juice (not syrup)

5 tablespoons salted butter

3 tablespoons fig jam

Fresh rosemary sprigs (at least 7)

1/2 cup brown sugar

 

Cake

1 1/2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon flaky sea salt

1/3 cup milk

1/4 cup pineapple juice (reserved from canned pineapple)

1/3 cup sour cream

1 tablespoon vanilla extract

100g salted butter, room temperature

1/2 cup caster sugar

2 eggs room temperature

 

 

 

 

Method

 
 

 

1. Pre heat oven to 180C.

2. To make the decorative pineapple topping, start by placing the pineapple slices onto a clean tea towel and gently pat dry.

3. Melt 3 tablespoons of butter in a microwave, pour it into the cake tin and brush the butter up the sides. Sprinkle brown sugar over the cake tin base, spreading it out over the melted butter. Set aside. 

4. Place a large frying pan on medium heat. Melt remaining butter (2 tablespoons) and add fig jam. Gently place the pineapple slices into the pan, turn the heat down to low and caramelise for 5 to 10 minutes or until they are soft and lightly crisp and golden brown on the edges. Gently flip the pineapple a few times during the cook so both sides are caramelised. Set aside to cool for a few minutes.

5. Place one caramelised pineapple ring in the centre of your cake tin and surround it with halved pineapple rings. Line the side of the cake tin with halved pineapple rings as well, this will create a beautiful scalloped pattern. Trim and decorate in between each halved pineapple with rosemary. Set aside.

6. To make the cake, start by whisking the dry ingredients together in a large bowl - flour, baking powder and salt. Set aside. 

7. Whisk the wet ingredients together in another large bowl - milk, pineapple juice and vanilla extract. Set aside. 

8. In your stand mixer or another large mixing bowl, beat the butter and caster sugar together on high speed for 3 minutes until fluffy and creamy. Add eggs one at a time, beating for at least 30 seconds in between. Beat in sour cream (and don’t worry if the mixture looks a bit lumpy).

9. Add half the flour mixture and mix until thoroughly combined. Add half the milk mixture and mix until thoroughly combined. Add the remaining flour mixture and milk mixture, and mix until thoroughly combined. Set the cake batter aside. 

10. Press the pineapples and rosemary sprigs down firmly so they are in direct contact with the base of the cake tin. Pour the batter over the decorative pineapple topping and level the surface with a spatula or the back of a spoon.

11. Bake for 30 minutes. Remove from the oven and loosely cover the cake with aluminum foil. Place the cake back in the oven and cook in 15 minutes increments until a skewer inserted into the centre of the cake comes out clean. 

12. Remove the cake from the oven and let it cool in the pan on a cooling rack for at least 30 minutes. Place a cake stand over the top of the cake tin and carefully flip them over together. You should hear the cake fall onto the cake stand. If not, gently tap the cake tin. Lift slowly and voila!

 
 

 

Recipe by @smorkitchen

 
 

 

 

 


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