Pineapple upside-down cake with sour cherries glaze

Last Friday my hubby went for groceries shopping alone and forgot the list home.

Still his intuition helps so he bought almost everything I wanted and needed, plus four pineapples and I had to figure it out what else I can make with pineapples ?!?

I decided to give the pineapple upside-down cake a try. It was on my list for too long so maybe it was the time for this cake right this weekend to be done.

After I was surfing the internet and a recipe from a dear friend ( which I realised I have lost one page … so it became useless ) I decided to try Marcus Wareing cake from the book: Cook the perfect …

Ingredients ( 8 large / 16 small servings )

  • 2 cups all-purpose flour
  • pinch of salt
  • 1 tsp baking powder
  • 3-4 tbsp warm golden syrup ( which I substitute with the same amount of sour cherries gem )
  • 6 rings of fresh pineapple
  • candied cherries
  • 2 1/2 sticks unsalted butter, plus extra for the pan ( I had only one stick home so I substitute the missing ones with 1 cup of sour cream 5%)
  • 1 1/2 cup granulated sugar ( I used only 1 cup ) 
  • 5 large eggs 
  • 1 tsp vanilla sugar ( my choice )
  • 1 tsp almond extract ( my choice ) 

Preheat the oven to 350F. Sift the flour, salt and baking powder into a large bowl and set aside.

Butter a rectangular baking pan or any shape you want with butter and parchment paper.  Brush the paper with butter and pour the warm gem into the pan and spread it evenly. Arrange the pineapple rings in two rows and place candied cherries in the center of the rings and in between.

Cream the butter and sugar together until light and fluffy. Add vanilla sugar and almond extract. With the mixer on the low speed slowly mix in the eggs.  Using a spatula fold the flour into the butter mixture until completely incorporated.

Slowly pour the cake batter over the pineapple then spread the batter evenly over the fruits. Bake for 45 minutes or until a skewer inserted in the center of the cake comes out clean.  Leave the cake to cool in the pan for 5 minutes then turn it upside-down on a wire rack and peel away the lining paper.

Serve the cake warm as dessert with cream or vaqnilla icecream or cooled as a snacking cake.

Bon Appetite !!!


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