Growing up, desserts always held a special place in my heart. The smell of something fresh out of the oven, that sweet, warm aroma filling the kitchen-it was magic. I remember making a pineapple upside down cake with my mom one weekend. The flip, the anticipation, the golden pineapples revealing their caramelized glory-it was a treat that never got old. This nostalgic dessert is so simple but surprisingly impressive. It combines juicy pineapple with a soft, buttery cake base. But what truly sets it apart is how the fruit and cake switch places when you flip it, creating a beautiful caramelized topping.
I stumbled upon Jamie Oliver’s version of this cake recently, and I couldn’t resist giving it a go. Jamie, with his quirky charm and love for fresh, quality ingredients, has made this classic even better. Let me share his recipe, step by step, and take you through the process of making your own perfect Pineapple Upside Down Cake.
Jamie Oliver’s Pineapple Upside Down Cake Recipe
Jamie’s recipe has a twist that makes it stand out. It’s both simple and sophisticated, highlighting the natural sweetness of the pineapple while balancing it with a rich, tender cake. Here’s how he does it:
- Butter & Brown Sugar Base: Instead of just using sugar to caramelize the pineapples, Jamie opts for a combination of butter and brown sugar to create that deep, toasty flavor.
- Fresh Pineapple: While canned pineapple is common in most recipes, Jamie goes for fresh pineapple for that burst of natural sweetness.
- Spices: Cinnamon and vanilla elevate the flavor profile and give it that warm, comforting taste.
- Yogurt: The yogurt in the cake batter makes it soft and moist, without being overly heavy.
Ingredients Needed
To make Jamie’s Pineapple Upside Down Cake, you’ll need a mix of pantry staples and a few fresh ingredients. Here’s the list:
- Fresh Pineapple: You’ll need about half a pineapple. Fresh is key for that natural sweetness and juiciness.
- Butter (unsalted): Around 150g, softened. It adds richness to the cake.
- Brown Sugar (light or dark): About 200g. The brown sugar creates a lovely caramelized texture when baking.
- Plain Flour: Around 200g. It gives structure to the cake without being too heavy.
- Baking Powder: 2 teaspoons to make the cake rise perfectly.
- Eggs: 2 large eggs, beaten. They provide moisture and bind everything together.
- Natural Yogurt: 150g for moisture and a slight tangy flavor that balances the sweetness.
- Vanilla Extract: A teaspoon for that warm, aromatic kick.
- Cinnamon: A teaspoon adds depth and warmth.
- A Pinch of Salt: To bring out all the flavors.
How To Make Jamie Oliver’s Pineapple Upside Down Cake
Making this cake is straightforward, but there’s a certain rhythm to it that makes it really fun to prepare. Here’s a breakdown of the process:
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Prepare The Pineapple Base
- Start by preheating your oven to 180°C (350°F). Grease a 20-22 cm round cake tin and line it with parchment paper.
- Melt 50g butter in a small pan over low heat. Once melted, add the brown sugar and stir until it’s dissolved.
- Pour the caramel mixture into the bottom of the prepared tin, spreading it evenly. Now, cut the pineapple into rings and arrange them on top of the caramel. You can even add a cherry in the center of each ring if you want to make it extra pretty.
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Make The Cake Batter
- In a large bowl, beat the remaining butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the yogurt, vanilla, and cinnamon.
- Sift the flour and baking powder into the mixture and fold it in gently. Don’t overmix-just enough to bring everything together into a smooth batter.
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Assemble And Bake
- Spoon the batter over the arranged pineapple in the tin. Smooth the top with a spatula.
- Bake for 35-40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Let the cake cool for 5 minutes in the tin, then carefully flip it onto a serving plate. Peel off the parchment paper and admire the caramelized top!
Ingredient Science Spotlight
Now, let’s take a deeper dive into why some of the ingredients work so beautifully in this cake:
- Brown Sugar and Butter: When combined, brown sugar and butter create a caramel-like base that not only adds sweetness but gives the cake a rich depth of flavor. The butter adds fat, which makes the cake moist and tender, while the sugar caramelizes during baking, creating that irresistible golden crust.
- Pineapple: Fresh pineapple adds a burst of juicy sweetness that’s perfect with the richness of the cake. The natural acidity of the fruit also helps balance out the sweetness of the sugar.
- Yogurt: The tang from the yogurt helps keep the cake moist and soft. It also adds a subtle flavor that complements the pineapple and spices without overwhelming them.
- Baking Powder: This leavening agent makes sure the cake rises, giving it that fluffy texture without being too dense. The acidity from the yogurt also reacts with the baking powder to create a light crumb.
Expert Tips
Here are a few tricks to make sure your pineapple upside-down cake comes out perfect:
- Fresh Pineapple: Make sure you use fresh pineapple for the best flavor. If you use canned, make sure to drain it well to avoid excess moisture in the cake.
- Don’t Rush the Cooling Process: After baking, let the cake cool in the tin for a few minutes before flipping it. This allows the caramel to set, making the flip easier and preventing the pineapple from sticking.
- Bake at the Right Temperature: An oven that’s too hot can burn the sugar before the cake is fully cooked. Make sure to bake at a moderate temperature to get that perfect golden top.
- Flip with Confidence: When flipping, do it quickly and confidently. If you hesitate, the caramel might stick. Trust the process!
Recipe Variations
While Jamie’s version is delicious as is, there are plenty of ways you can play with this recipe:
- Tropical Twist: Add a few slices of mango or papaya along with the pineapple for an exotic flavor combination.
- Nutty Crunch: Sprinkle chopped pecans or almonds over the caramelized sugar before adding the batter. They’ll toast in the oven, giving the cake a satisfying crunch.
- Spiced Version: Add a pinch of nutmeg or allspice to the cake batter for an added layer of warmth.
- Vegan Option: Swap out the butter for coconut oil and use a flax egg or applesauce instead of the eggs. You can also substitute the yogurt with a dairy-free version like coconut or almond yogurt.
Final Words
This Pineapple Upside Down Cake is a true crowd-pleaser. Whether you’re baking it for a family gathering or simply treating yourself to something sweet, it’s a dessert that never fails to impress. The combination of caramelized pineapple, soft cake, and warm spices makes each bite a nostalgic journey. And with Jamie Oliver’s simple approach, you get a delicious cake without all the hassle.
FAQs
What Makes Jamie Oliver’s Pineapple Upside-down Cake Special?
Jamie Oliver’s version uses fresh ingredients and a simple method, making the cake light, moist, and full of flavor with a rich caramelized pineapple topping.
Can I Use Canned Pineapple For The Cake?
Yes, you can use canned pineapple, but fresh pineapple will give a more vibrant flavor and texture.
How Do I Get The Perfect Caramelization On The Pineapple Topping?
Ensure the butter and sugar mixture is cooked until golden before adding the pineapple. This helps create that lovely caramelized top.