Mary Berry’s Pineapple Upside Down Cake is a delightful twist on a classic dessert that has always held a special place in my heart and kitchen.
This cake, characterized by its caramelized pineapple topping with cherries, is flipped after baking to reveal a stunning design that’s as pleasing to the eye as it is to the palate.
Mary Berry, with her quintessential British baking charm, brings simplicity and elegance to this recipe, ensuring it’s a foolproof addition to any baker’s repertoire.
What Goes Best with Mary Berry Pineapple Upside Down Cake
In my experience, Mary Berry’s Pineapple Upside Down Cake pairs wonderfully with lightly whipped cream or a scoop of vanilla ice cream.
The coolness and creaminess complement the cake’s warm, fruity flavors perfectly.
For an afternoon treat, serving this cake with a pot of English tea can make for a delightful experience, balancing the sweetness of the cake with the tea’s bitterness.
Ingredients
To bake Mary Berry’s version of Pineapple Upside Down Cake, you’ll need:
- 100g (3.5 oz) softened unsalted butter, plus extra for greasing
- 100g (3.5 oz) caster sugar
- 100g (3.5 oz) self-raising flour
- 1 tsp baking powder
- 2 large eggs
- 1 tsp vanilla extract
- 4-6 pineapple rings (canned or fresh)
- Glacé cherries
- 2 tbsp brown sugar for the base of the cake tin
How to Prepare Mary Berry Pineapple Upside-Down Cake
- Preheat your oven to 180°C (350°F, Gas Mark 4) and grease a 20cm (8-inch) round cake tin.
- Prepare the Cake Tin: Sprinkle the brown sugar evenly at the bottom of the greased tin. Arrange the pineapple rings to cover the base, and place a glacé cherry in the center of each ring.
- Make the Cake Batter: In a mixing bowl, cream together the butter and caster sugar until light and fluffy. Gradually beat in the eggs, one at a time, adding a little flour with each to prevent curdling. Fold in the remaining flour, baking powder, and vanilla extract until the mixture is smooth.
- Bake the Cake: Pour the cake batter over the pineapple and cherries, spreading it out gently to cover them. Bake in the preheated oven for 25-30 minutes, or until golden and a skewer inserted into the center comes out clean.
- Flip the Cake: Let the cake cool in the tin for about 5 minutes, then place a plate over the tin and carefully turn it upside down. Tap the tin lightly to release the cake.
Mary Berry Pineapple Upside Down Cake
Ingredients
- 100 g 3.5 oz softened unsalted butter, plus extra for greasing
- 100 g 3.5 oz caster sugar
- 100 g 3.5 oz self-raising flour
- 1 tsp baking powder
- 2 large eggs
- 1 tsp vanilla extract
- 4-6 pineapple rings canned or fresh
- Glacé cherries
- 2 tbsp brown sugar for the base of the cake tin
Instructions
- Preheat your oven to 180°C (350°F, Gas Mark 4) and grease a 20cm (8-inch) round cake tin.
- Prepare the Cake Tin: Sprinkle the brown sugar evenly at the bottom of the greased tin. Arrange the pineapple rings to cover the base, and place a glacé cherry in the center of each ring.
- Make the Cake Batter: In a mixing bowl, cream together the butter and caster sugar until light and fluffy. Gradually beat in the eggs, one at a time, adding a little flour with each to prevent curdling. Fold in the remaining flour, baking powder, and vanilla extract until the mixture is smooth.
- Bake the Cake: Pour the cake batter over the pineapple and cherries, spreading it out gently to cover them. Bake in the preheated oven for 25-30 minutes, or until golden and a skewer inserted into the center comes out clean.
- Flip the Cake: Let the cake cool in the tin for about 5 minutes, then place a plate over the tin and carefully turn it upside down. Tap the tin lightly to release the cake.
Notes
How to Serve Mary Berry Pineapple Upside-Down Cake
Serve the cake warm or at room temperature, ideally on the day it’s made for the best texture and flavor. If you’re serving it as a dessert, a dollop of whipped cream or a scoop of vanilla ice cream on the side can add a delightful richness.
How to Reheat Mary Berry Pineapple Upside-Down Cake
- Microwave: Place a slice on a microwave-safe plate and heat on high for 20-30 seconds or until just warm.
- Oven: Preheat the oven to 160°C (320°F, Gas Mark 3). Wrap the cake in aluminum foil and heat for about 10 minutes.
- Stovetop: Reheating this cake on the stovetop is not recommended due to its moist topping.
How to Store Leftovers of Mary Berry Pineapple Upside-Down Cake
Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, though be aware that the cake may become slightly denser.
Frequently Asked Questions Regarding Mary Berry Pineapple Upside Down Cake
- Can I use fresh pineapple instead of canned? Yes, fresh pineapple can be used, but ensure it’s thinly sliced to cook thoroughly.
- Can I make this cake gluten-free? Absolutely, by substituting the self-raising flour with a gluten-free self-raising blend.
- Is it possible to make the cake less sweet? Reducing the sugar in the cake batter is possible, but the caramelized sugar and pineapple contribute significantly to the flavor profile.
Nutritional Information
A slice of Mary Berry’s Pineapple Upside Down Cake approximately contains:
- Calories: 250-300
- Fat: 10-15g (Saturated Fat: 6-8g)
- Carbohydrates: 35-40g
- Sugars: 20-25g
- Protein: 3-4g
- Sodium: 100-150mg
These values are estimates and can vary based on the size of the slice and any modifications to the recipe. While this cake is a treat, its fruit content does offer some nutritional benefits, such as vitamins and fiber. Enjoying it in moderation as part of a balanced diet allows you to savor its delightful flavors without overindulgence.
