I must admit I’m not the most accomplished baker. Cocktails and appetizers? YES! Cakes…they’re more of a challenge to me. Maybe it’s because I can’t improvise with the recipes as much or maybe it’s because I’m just too impatient, but the fact is that my cakes never turn out as beautiful as I had hoped.
So lately I’ve been working on my baking skills by trying to master a new cake recipe every two weeks – something that’s incidentally made my Honey very happy.
Since I know he loves pineapple, I made him these mini pineapple upside down cakes on Sunday. Now, I won’t say how many he ate in one go but let’s just say that he got really excited. Probably because of the sugar rush that ensued more than anything else but hey, I’m still counting this as a baking win.
The other great news is that these delicious little cakes are a breeze to make. You don’t even need a mixer and they can be done in less than an hour. My kind of recipe!
Do you have a favorite easy baking recipes for a new baker like me? Let me know in the comments!
Mini Pineapple Upside Down Cakes
Ingredients (makes 12)
For the topping:
1/4 cup (about 55g) butter
1/2 cup brown sugar
1 medium can (about 450g) of pineapple chunks in juice
6 maraschino cherries, halved
For the Cake base:
1/2 cup (about 110g) butter, melted
2 large eggs
1/4 cup brown sugar
1/2 cup caster sugar
2 tbs pineapple juice (from the can)
1/2 tsp vanilla essence
1 tbsp rum (optional)
1 cup self-raising flour
NB: For a slightly less sweet version simply reduce the amount of caster sugar by half. For an express version, use a pre-made vanilla cake mix.
Pre-heat your oven to 180C. Lightly spray a 12 cups mini-muffin tin with cooking oil.
First, make the topping. Combine the butter and brown sugar in a small saucepan and place over medium heat. Gently stir until the butter is melted and the sugar is dissolved.
Divide the sugar/butter mixture amongst the muffin cups. In each cup, place 4-5 pieces of pineapple on top of the sugar mix in a ring-like shape. Put a maraschino cherry in the center.
Then, prepare the batter. In a large bowl, whisk the butter and sugar(s) together for 2 minutes before adding in the eggs, vanilla essence, rum, and pineapple juice. Sift in the flour and gently mix until smooth.
Pour the batter into each muffin cup, filling it until about 3/4 full.
Bake for about 20min, or until a skewer poked in the center of a cake comes out clean.
Remove from the oven and leave to slightly cool for 5 minutes. Then carefully invert the muffin tin over a rack placed over a sheet of baking paper or aluminum foil (to catch any crumbs or caramel drippings) and leave the cakes to cool for a further 10min.
Recipe based on Delia Smith’s pineapple upside down cake recipe.