It was a dark and stormy night…. Well, it was last night, it was raining again and I was making dinner while listening to Norwegian radio online. (They seem quite excited about the upcoming Olympics.) Anyway, there I was, happily chopping vegetables for a mystery rice dish with smoked paprika and masses of miscellaneous veg. Very impromptu, low-fat and healthy. Tasty, yes, but something was missing….. Cake! I fancied cake! So I assembled this one quickly, just because it was a rainy evening and because there is always a good time for cake. It was very nice indeed.
Deliciously indulgent pineapple upside-down cake
50 grammes softened butter
1/2 cup packed brown sugar
1 tin pineapple in juice (from 14-oz can), drained and roughly chopped
For cake batter:
1 cup plain flour (I used 00)
1/3 cup coarse rye flour (or coarse wholewheat flour)
1/2 cup white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
1/6 cup sunflower oil
Heat oven to 180C/350°F. Line the base of a 20 cm cake tin with baking parchment. Pop cake tin in heating oven for a couple minutes to soften butter. Spread butter over cake tin base, and sprinkle brown sugar evenly over the butter. Arrange chopped pineapple pieced over brown sugar.
Separately, mix the other ingredients together (flour, eggs, milk, baking powder, salt, oil). Pour batter over pineapple pieces. Bake 50 to 55 minutes at 180C until the cake looks golden, and a cake tester comes out clean. Carefully invert cake onto serving plate and peel off parchment. Cake will be steaming and very hot.
Have a piece. Mmmmmmmmmm……. Have another piece. What, half the cake is gone already? (There were two of us.)
Notes: this was adapted from the lovely-looking Pineapple upside-down cake at Cottage & Hen a couple days ago. Thanks for the inspiration! I used a bit less butter and oil, added another egg and halved the sugar, and it was still really deliciously indulgent.