Pineapple Upside Down Cake & Allspice Butterscotch Sauce
I don't know why I've never tried this retro recipe before. As the end of September creeps up on us, I am desperately grasping onto memories of summer. Pineapples might be out of season now, but it would seem wrong to use anything but the canned version in a pineapple upside down cake! I decided to leave out the treacle topping and instead spiced things up with roasted allspice butterscotch sauce (you can leave the allspice out if you're not feeling like you want a tickle in your throat) and it was a very simple cake to make! My favourite part about this is that it doesn't really need decorating, because we know how bent out of shape that can go...
Servings: 5-6 slices
Prep+cooking time: 1hr
Ingredients for the cake
- 20 cm loaf tin, greased with softened, unsalted butter and sprinkled with 2tbsp golden caster sugar
- 3 canned pineapple slices with 2tbsp of the juice
- 100g plain flour
- 100g softened unsalted butter
- 1tsp baking powder
- 100g golden caster sugar
- 1tsp vanilla extract
- 2 medium sized free-range eggs
Instructions
1) Heat the oven to 180°C/160°f/Gas Mark 4. Butter the loaf tin and sprinkle a few tablespoons of light golden sugar on the surface before positioning your pineapple slices. Pour a few tablespoons of the canned juice on top and leave to one side.
2) In a large mixing bowl, beat the cake ingredients together until reaches a soft consistency.
3) Pour into the loaf tin and bake for 35-40 minutes. Once the top has risen and turned a golden colour, take out of the oven and leave to cool for 10 minutes before turning it out onto a plate and serving.
Ingredients for the allspiced butterscotch sauce
- 1/4 cup unsalted butter
- 1/2 cup golden caster sugar
- 1/2 cup double cream
- pinch of salt
- 2tsp allspice (optional)
- 1tsp vanilla extract
Instructions
1) Melt butter in a medium heavy-bottomed saucepan over medium heat. Once it has liquified add sugar, cream, allspice and a pinch of salt. Whisk while bringing to a gentle for about 5 minutes.
2) Take the pan off the heat and add vanilla, taste and adjust as necessary, stirring as you go.
3) Serve warm over icecream or like me, cake! It can be kept tightly jarred in a fridge and reheated in a microwave.
