Thursday, 17 January 2013

Taste and See That The Lord Is Good

Pineapple Upside Down Cake is a beautiful retro cake that is usually prepared by lining the base of a cake pan with canned pineapple rounds and decorated with a glace cherry in the middle of each round,  After it is baked, you flip the cake up and you'll have golden brown caramelized pineapples on top of the sponge.
Joanne Chang, baker, owner and author of cookbook Flour, up the ante by caramelizing the pineapples first and adding the caramelized sauce with it. This makes the cake so moist and light. The cake is buttery with a crisp base, and the sweet caramelized taste make this one of the most delicious simple cake ever. This cake is also very easy to do, any beginner home bakers would have no problem baking this for the first time.
In Chinese word, Pineapple sounds like "Prosperity Arrives", an auspicious name that makes pineapple cake and pineapple tarts a favorite festive gift during Chinese New Year. This year, Chinese New Year falls on 10 February, bake one for your friends and family to enjoy!

Pineapple Upside Down Cake
Joanne Chang, Flour


13/4 cup (350 grams) sugar
1/2 cup (120 grams) water
6 tablespoons (86grams) softened unsalted butter, plus 1/2 cup(114 grams), melted and cooled
1 cup  (140g grams) unableached all purpose flour
1 tsp baking powder
1/4 tsp kosher salt
2 eggs, at room temperature
3 egg yolks,at room temperature
1 tsp vanilla extract


  • Using a serrated knife, peel, halve, and core the pineapple, then cut into 3/4 inch thick slices, cut the slices in half.
  • Put 3/4 cup(150 g) of the sugar in the bottom of a medium saucepan. Add the water and gently swirl the pan to moisten the sugar; if necessary, poke your fingers around the bottom of the pan to make sure all of the sugar is moistened with water. Place the pan over high heat and leave it undisturbed until the contents come to a rolling boil. Then continue to boil rapidly without moving the pan until the sugar syrup starts to caramelize. This will take 3 to 4 minutes; the sugar syrup will boil furiously; then as it thickens, it will boil more languidly; and then you will see some of the syrup start to color and darken around the edge of the pan.

  • When you see color in the pan, gently swirl the pan in a circular motion so the sugar caramelizes evenly, and then keep swirling gently until the caramel is a golden brown. Turn down the heat to low and whisk in the 6 tablespoons butter; be careful, as the caramel may sputter and steam. Carefully add the pineapple and stir until it is coated with the caramel. Don't worry if some of the caramel hardens; it will liquefy as it continues to cook. Turn up the heat to medium high and bring to boil. Then turn down the heat to medium low and simmer for 8 to 12 minutes, or until the pineapple turns golden brown. The pineapple will release juice and liquefy  the caramel. Using a fork, transfer the pineapple to a plate. Continue to boil the remaining liquid on medium high heat for 2 to 3 minutes, or until thick and syrupy.
  • Position a rack in the center of the oven, and heat the oven to 350F(175C). Generously butter a 9 inch round cake pan.
  • Add all of the pineapple and the caramel syrup to the prepared pan, arranging the pineapple in concentric circles and covering as much of the bottom of the pan as possible. Cut the pineapple quarters into smaller pieces to fill in any gaps, and double layer the pineapple if there is extra.

  • In a medium bowl, sift together the flour, baking powder, and the salt. In a large bowl, whisk together the eggs and egg yolks until blended, then slowly whisk in the remaining 1 cup (200 g) sugar, vanilla, and the 1/2 cup melted butter. Using a rubber spatula, fold the flour mixture until well combined.
  • Pour the batter evenly over the pineapple in the cake pan. Tap the pan gently on a countertop to get rid of any air bubbles in the batter and to make sure the batter fills in any crevices in the pineapple and settles into the bottom of the pan.
  • Bake for 50 to 60 minutes, or until the top is golden brown and springs back when pressed in the middle with a fingertip. Let cool in the pan on a wire rack for about 30 minutes, or until cool enough to handle.
  • Place a serving plate upside down on top of the cake pan, then holding the pan and the plate tightly together, carefully invert them. Lift off the cake pan. If some of the pineapple sticks to the pan, remove it and replace it in its place on top of the cake. Let the cake cool for at least another 30 minutes, then serve warm or at room temperature.
The cake can be stored in an airtight container at room temperature for up to 2 days. 
Note: I reduced the sugar to 130 grams for the batter.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

Discover the Hidden Christian Meaning in this Chinese Character. 

The word FU consists of 3 root words namely God, One family and a garden. This refers to the story of Adam and Eve. In the beginning, God placed Adam and Eve in a beautiful garden of Eden. God blesses them and they enjoyed close fellowship with God. This leads to true happiness.

God+One Family+Field/Garden=Happiness

"Taste and see that the Lord is good; blessed is the one who takes refuge in him."    Psalm 34:8 


  1. Hi Lian, i came over from Sonia's blog. Thanks for sharing this unique recipe, i have always been intrigued by pineapple upside down cake, but just havent gotten round to making it. Definitely am making your version, the caramelise part sounds so good! I am also starting to discover that chinese characters actually have a lot of christian meaning to it, amazing isnt it.

  2. I like this cake very much. Full of flavor, if you like pineapples. Do try and let me know if you like it.


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