101 Pineapple Upside Down Cake

Żubrek’s favourite – pretty, simple and sweet, this Pineapple Upside Down Cake had been a star of many dinners.

Advertisements

I have nothing to say to defend myself – few months without writing a word, that’s bad. I did keep in touch on Instagram and Facebook, but that’s not proper blogging, is it?
I have started pursuing a degree in food anthropology in London, and to be honest – I didn’t expect it to be so demanding. currently I am buried under a huge amount of coursework and readings to do, have very little or no time to actually spare. I have never been reading as much, as I am now. good for me, I suppose.

i haven’t been cooking nor baking recently, either. balancing school, work and commuting to London is quite an exhausting task, I have simply ran out of time to focus on anything else. this term though, I have Thursdays off school and I commit myself to Kitchen Thursdays. Last Thursday, I ended up making a two course dinner and two cakes, I couldn’t be happier. Some people rest lying down all day, I rest while in the kitchen. It was so nice, to spend all day doing housework. Do you know the feeling when everything becomes a part of a big plan for a day, and you make it all happen, step by step: the Big Plan is being put to use. The laundry is on (the silent humming of the washing machine instantly makes the flat feel more homely), the bed is made, grocery shopping done, fresh flowers in the vase, bathroom cleaned – now it’s time for the madness in the Kitchen Kingdom. Time to cut and chop, and peel, and grate, and mix, and whisk, and do million other things, all at the same time. Put the Polish radio on, sing along with a song or two, stress that the cake does not seem to be rising. The house smells like freshly baked cake and it fills you up with joy.

Believe it or not, but after the first term (requiring my presence in London Monday to Friday, every day), proceeding to the second term (with Mondays and Thursdays off from school) was a big relief. I might sound like an old, boring lady (with all the respect for the old ladies out there! ^^), but I really do find housework enjoyable. London, as much as it is a vibrant, multicultural, buzzing and iconic city, it also is crowded, exhausting and far away. having a day off (pretending that there is no coursework waiting to be done) and spend it in a kitchen – was like a dream day off for me. knowing I can enjoy the Kitchen Thursday every week, is quite delightful.

enough about me, let’s talk about The Cake. it was the second time I’ve ever made this cake and – to be honest – I didn’t quite like it when I made it for the first time. the second time, though, I don’t know if my baking skills improved or my tastebuds changed – it was really nice.  It’s arguable how and where the cake originated. The first recorded recipe for the cake was found in 1924 in America. Upside-down cakes have already been quite popular, mostly due to their simplicity. In the past, cake have often been baked in the iron skillets: arranging butter, sugar and fruit at the bottom of the skillet and pouring a simple batter on top, made it easy for the cook; the cake would brown nicely and the fruit wouldn’t burn. Also, simple flipping the cake upside down, revealed pretty fruit and let the juices run down through the cake.  If making the cake pretty doesn’t require long time, one can give up the stress related to the decorating.

unnamed

PINEAPPLE USPIDE DOWN CAKE 

INGREDIENTS
for the fruit base 
110g butter (room temperature)
1 can of pineapple
1 cup brown sugar
10-15 maraschino cherries

for the batter 
3 eggs
1 cup flour
1 cup sugar
1tsp baking powder
5tbsp pineapple juice

HOW TO MAKE?
1. Mix butter and sugar with your electric mixer, until well combined. Spread at the bottom of a 27cm round cake tin. Arrange the pineapple rings on top of the butter and sugar mixture. Add some maraschino cherries.
2. Prepare the batter. Beat the egg yolks with your electric mixer, until fluffy. Add sugar, pineapple juice and flour mixed with baking powder. Mix until combined. Fold in beaten egg whites.
3. Pour the mixture over the arranged fruit in the baking tin. Place in the preheated oven and bake for about 30-40 minutes or until golden brown (wooden skewer should come out clean).
4. When baked, take it out of the oven and let it rest for about 10 minutes. After that time, flip the cake onto the plate, so the pineapples and cherries are on top.
5. Serve warm with whipped cream. Enjoy!

 

Smacznego,
aho

 

  1. Interesting pursuit. Best of luck in your degree!

    Reply

    1. Thank you! I am going to need some luck haha struggling with an essay now. Wish I could just escape to the kitchen and forget about it 🙂

      Reply

  2. Your course in food anthropology sounds fascinating!
    I also rest in the kitchen, cooking and baking is the best therapy 😉

    Reply

    1. Thanks, it is great! Reading a lot of interesting, food-related articles. I don’t want it to finish haha

      Reply

      1. Yeah, after reading your post, I had to google what Food Anthropology course includes.. It does sound very interesting. This sort of course would interest me too.
        Good luck and enjoy it! 🙂

  3. Food anthropology sounds interesting, and it must be for a food enthusiast 🙂

    Reply

  4. Hi Aho. I’ve nominated you for the Blogger Recognition Award .This is the link-https://abhajhablog.wordpress.com/2017/03/01/blogger-recognition-award/.Congrats.

    Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: