Monday, July 23, 2007

Sugar High Friday #33

All things Tropical was the theme of this edition of Sugar High Friday, hosted by Mary from Alpineberry.

As we're in the middle of winter finding anything remotely tropical is a challenge but there is one dish that fits the theme and is perfect in any season. Whether made with fresh or canned, it's hard to resist the sweet delight of these Pineapple Upside-down Cakelets.

Pineapple Upside-down Cakelets

Pineapple Upside-Down Cakelets
[Makes 6]

6 slices pineapple
100 grams dark brown sugar
50 grams butter

250 grams plain flour
2 teaspoons baking powder
225 grams caster sugar
125 grams melted butter, cooled
2 eggs, lightly beaten
75mls pineapple juice (or plain milk)

Butter 6 x 1 cup soufflé dishes and line the base with discs of baking paper - this helps when it comes to unmoulding.

Make the topping:
Place the butter and dark brown sugar into a pan and cook until the butter is melted and the mixture amalgamates.

Spoon the hot mixture into each dish and then top with a slice of pineapple.


Make the batter:

Sift the flour, baking powder and caster sugar and place in a bowl - add the lightly beaten eggs, cooled melted butter and pineapple juice. Stir until well combined.

Spoon the batter out into each dish - filling to about three-quarters of the dish.

Bake in a preheated 180°C/350°F for about 30-45 minutes - after 30 minutes check on the cakes and if they appear to be browning too quickly, then cover with baking paper lined foil and decrease the heat slightly.

When cooked, let the cakes sit for a few minutes before serving them.

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  1. Haalo...and you said that you ran out of cute ideas! This is so pretty. I never thought of making upside down cakelets. My recipe usually calls for cooking the pineapple (if using fresh fruit). Is this necessary for this recipe?
    p/s: I'm desperately calling for menu ideas on my blog for the Christmas in July party I'm hosting this Sat.

  2. Thanks Nora - the most annoying part of making a regular upside cake is cutting it in a way that makes everyone happy - doing it this way avoids all problems. For this recipe I just used the canned pineapple slices in natural juice and used the juice in the cake to make it extra pineappley.

  3. oolah! I'm just dying to have a bite of that nummy cake. I LOVE pineapple upsidedown cake. And yet somehow I rarely have it. Maybe that's a good thing LOL

  4. Hey, Pineapple cake yum yum yum..Terrific tropical blend.....
    Nice blog!!

  5. I just love pineapple upside-down cake. I haven't had one for a number of years. I might try you method because I am the only one at home who likes it.

  6. These are so cute! I love the individual portions!

  7. AnonymousJuly 23, 2007

    Why...WHY good ideas are only yours and not mines!! =)
    I've always loved mini portions.

  8. This cake is such a hit, I love it! But it's the first time I see it in cakelet form - great, Haalo!

  9. Hi Nerissa - a bite shouldn't be a problem ;)

    Thanks Poonam!

    Thanks Up - they might change their minds when they see the little cakes.

    Thanks Deborah!

    Thanks Sil - mini desserts are a favourite of mine too.

    Thanks Patricia!

  10. Good morning Haalo,
    Cute, cute, cute your cakelets. I have never heard of pineapple milk before.

  11. Thanks Rose - i should reword it, you can use pineapple juice or just normal milk.

  12. AnonymousJuly 25, 2007

    Oh so cute! I love how dark and glossy your pineapple rings turned out !

  13. Thanks Y - it's the dark brown sugar that gives it a richer colour

  14. This looks delicious! I will have to try to make it gluten free one of these days. :)

    -sea of

  15. I love that each cakelet has a lot sugary crusty edges. Thanks for participating in SHF.

  16. Thanks Sea - look forward to seeing the gluten free version!

    Thanks Mary!

  17. OGM I tried it and they were delicious and really easy to take it out of the ramekins:))) Only thing I changed is that as I did not have any pineapples so I used apple slices. Thanks a lot for sharing!!!

  18. Thanks Cathy - it's pretty adaptable to use any fruit you have on hand. Always happy to hear that it was a success!


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