Pineapple & Cherry Upside Down Traybake

As I understand it the history of this upside down cake belongs in America and first emerged in the 1920’s baked in a skillet with a caramelised fruit bottom. Various recipes were subsequently published and to be honest not much has changed apart from the fact that now we tend to bake this delicious cake or pudding in a tin in the oven. It finally arrived in the UK with the boxed cake mix in the 1950’s and is now considered a retro cake that many recall from their childhood. My recipe uses a simple caramel sugar base and traybake sponge finally coated with apricot jam and if you want a more moist pudding for dessert then drizzle over a simple pineapple syrup with the leftover juice from the tin and serve warm with cream or custard. Whatever way you choose to serve this blast from the past cake will be delightful and so moreish!

TOP TIPS:
Use all ingredients at room temperature for best results
Use the drained pineapple juice in smoothies, fruit salads or cocktails

Recipe
Serves 8-10

Equipment
Parchment greased and lined 9″ x 12″ baking tin

INGREDIENTS:
Topping
115g butter or margarine
200g light soft brown sugar
tin drained pineapple slices (9 -10 slices) plus reserved juice
maraschino cherries to decorate

Cake
225g soft margarine
275g self raising flour
225g caster sugar
2 tsp baking powder
4 eggs
2 tbsp milk
2 tbsp reserved pineapple juice
2 tbsp apricot jam melted

METHOD:
Topping
Heat the butter and sugar in a pan over a medium heat until melted. When the mixture comes to a simmer turn off the heat and spread over the bottom of the prepared tin. Ensure the pineapple slices are dry. Top with the pineapple slices and maraschino cherries till they all fit, cutting to size if necessary.

METHOD:
Cake

Preheat the oven to 160 Fan.
Mix all the ingredients together in a bowl or stand mixer and beat for around two minutes till well blended. Pour the mixture into the prepared tin and level the top. Bake for approx 35 – 40 minutes till golden and the sponge springs back to touch. Leave to cool in the tin. When fully cool turn out upside down and gently remove the parchment paper. Brush all over to glaze with apricot jam and serve warm or cold.

Eat and enjoy!

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