Baking Desserts Fruit HomeCooked

Nigella’s Pineapple Upside-Down Cake

September 2, 2012

I started baking when I was in my early teens. While I started off with packet cakes by Pillsbury and Betty Crocker, I soon proceeded to baking several other simple cakes from scratch. But, the highlight was always my upside-down pineapple cake. I’d dogmatically follow Amma’s Nirmala Niketan recipe to the “t” and turn out a succulent cake. Then, last year for Ishaaq’s birthday, I decided to bake this cake after almost 8-10 years. But, I didn’t have Amma’s recipe. So, I found Nigella Lawson’s recipe and followed that. But, sadly it didn’t turn out that great – it wasn’t fluffy or light – and I was really disappointed.

Today, I know what went wrong. After watching and following every episode of Masterchef Australia, I’ve learnt the basics of baking. Its very simple. A cake has to rise. And, it has several agents to help it. But, the most important one is the way it is whipped. The mixture, before being put in the oven, should be light and fluffy, aided mostly by the eggs out of which you must beat the hell of.

So, armed with all this knowledge, I was quite confident while making Nigella’s soft and succulent upside down pineapple cake for Ishaaq’s uncle’s birthday yesterday. I made it in two layers with a buttercream frosting in the middle. Save for the landslide and that it was pronounced quite heavy, it was a hit!

Updated in 2016: ‘Naked’ cakes are such a trend now. But little does today’s generation realise how they are the original thing – a buttery golden crumb, with a golden brown base and the joy of no fancy fondant, extravagant cream cheese frosting – just pure unadulterated flavour. I recently baked this cake and totally reworked the old, rather horrible picture. It is amazing how burnished and caramelised the pineapples become with the brown sugar at the base of the tin.

Print Recipe
Nigella's Pineapple Upside-Down Cake
The Domestic Goddess' recipe is simple and delicious...
Course dessert
Cuisine continental
Prep Time 30 minutes
Cook Time 60 minutes
Servings
Ingredients
Buttercream frosting
Course dessert
Cuisine continental
Prep Time 30 minutes
Cook Time 60 minutes
Servings
Ingredients
Buttercream frosting
Instructions
  1. Grease a your baking tin (one mould, not springform) with a little butter and sprinkle the sugar/syrup till the base is well coated.
  2. Lay down as many pineapple slices as you can, and if you have them, fill the gaps with cherries or dry fruits. *If you are using white/demerara sugar, make a light dry caramel in a pan and pour into the baking tin before laying down the pineapple.
  3. Cream the butter and sugar well with an electric beater. Once it's light and fluffy, add the eggs and whip well till almost double in size. It might look a little curdled at this point, but don't worry.
  4. Slowly add in the sifted flour, baking powder, bicarb and salt till well combined and airy.
  5. Now, add the pineapple juice, mix one last time.
  6. Pour the mixture over the pineapple base and pop into a preheated oven for around 30 minutes at 180 degrees, till the knife comes out clean.
  7. Once it is cooled, cut the cake into two layers if you want to dress it up a bit. To add to the succulence, I use the rest of the pineapple syrup from the tin.
  8. To that, I then added my buttercream frosting, courtesy my sister! And voila! my cake was ready to go! Alternatively, you can simply serve the cake warm and without any frosting,
Share this Recipe

You Might Also Like

3 Comments

  • Reply Unknown March 23, 2016 at 16:38

    Thanks for treating us to this amazing cake Shanti! It was truly as described fluffy, moist and oozing with pineapple goodness. Definitely going to try 😊

  • Reply Shanti March 25, 2016 at 11:54

    Thank you 😀

  • Reply Yacon Root September 5, 2017 at 19:23

    Awesome Blog. Really enjoyed reading.

  • Leave a Reply