My children requested a pineapple upside down cake. I had never made one before so I decided to google some recipes. There are absolutely squillions of Pineapple upside down cake recipes & images on the web; some in ring tins, heaps containing cherries, some in frypans, some as cupcakes, etc. etc. etc. Which one was I going to use as a base for my recipe? I decided to ditch the cherries after my first attempt, I could only taste the cherries. Frankly I was a bit disappointed with the pineapple flavour, I felt it could be stronger. A couple of modifications later & voila Pineapple Syrup Cake. I hope you enjoy it as much as my family do.

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

Ingredients

Topping

8 Pineapple slices cut in half

225 g Caster sugar

150 g Pineapple juice (from the can)

160 g Butter 

 

Pineapple slices - You will need 2 x 440 g tins of sliced pineapple in juice. One tin will contain 6 slices & ~160 g juice. I have made the topping by using 1/2 the recipe & also twice the recipe. Halving the recipe doesn't give you enough syrup while doubling the recipe gives you too much. If you have other uses for the pineapple topping (it is delicious) double the above recipe (after setting aside 70 g of the juice for the cake) & when boiling the mixture take the pineapple pieces that you need at 12 mins then boil the remaining syrup for another ~10 mins. Use 450 g of this syrup in the bottom of the cake pan.   

 

Cake

240 g Bakers' Magic Gluten free flour

1/4 - 1/2 tsp Salt

1 tsp Baking powder

240 g Caster sugar

4 Eggs

15 g Vanilla essence

70 g Pineapple juice (from the can)

200 g Sour cream

      

 

Method

Topping

Put the sugar, juice & butter into a large saucepan over low heat and stir occasionally. Increase the heat when the butter has melted & the sugar dissolved. 

Grease a cake ring tin.

Cut pineapple rings in half & add them to the juice/butter mix. Bring the mix to the boil & boil rapidly for ~12 minutes. 

Take saucepan off the heat, using tongs arrange the pineapple pieces on the bottom of the cake tin. There may be some pieces of pineapple left over - I leave these in the syrup. Set syrup aside while you prepare the cake. 

Cake

Preheat oven to 170 C (fan forced).

Mix together the Bakers' Magic Gluten free flour, sugar, salt & baking powder in a mixing bowl. I used my stand mixer.

In a separate bowl whisk together the pineapple juice, vanilla & eggs until uniform. Mix in the sour cream.

Pour combined wet ingredients over the dry ingredients & mix until batter is uniform. 

Pour the pineapple butter syrup over the pineapple pieces in the cake tin. 

Carefully & slowly spoon the cake batter over the top of the pineapple syrup. You don't want the syrup & batter to do a lot of mixing. When you can no longer see the syrup layer gently pour the remaining batter into the cake tin.  

Bake for ~30 -35 mins. The time will depend on your oven.

Bring out of the oven & allow to sit for ~5 mins before turning the cake out on to a serving platter. The syrup at the bottom of the cake tin will pour over the cake.

Serve warm with cream and/or ice cream. If you made a double batch of syrup use some of the extra syrup when serving the cake.

Simply enjoy!