In this article, I will show you how to make this pineapple upside down cake, with tips and tricks to ensure success. I will also answer some frequently asked questions about this recipe, such as how to store it, how to serve it, and how to fix a soggy cake. By the end of this article, you will be able to make this cake with confidence and enjoy it with your family and friends.
What is Mary Berry Pineapple Upside Down Cake?
Mary Berry pineapple upside down cake is a classic dessert that consists of a vanilla sponge cake topped with caramelized pineapple slices. It is named after Mary Berry, a famous British baker and cookbook author who popularized this recipe. This cake is also known as pineapple tarte tatin, as it resembles the French apple tart that is baked upside down and then inverted.
- Learn: The Basics of Cake Baking
Why You Love this Recipe
There are many reasons to love this recipe, such as:
- It is easy to make with simple ingredients that you probably already have in your pantry.
- It is moist, fluffy, and full of tropical flavor from the fresh pineapple.
- It has a beautiful presentation that will wow your guests.
- It is versatile and can be served with various accompaniments, such as whipped cream, ice cream, custard, or berries.
- It is suitable for any occasion, whether it is a birthday, a picnic, or a cozy afternoon tea.
What You Need To Make Mary Berry Pineapple Upside Down Cake
To make this pineapple upside-down cake, you will need the following ingredients:
- 1 fresh pineapple, peeled, cored, and sliced into rings
- 235g unsalted butter
- 4 tbsp light brown sugar
- 175g caster sugar
- 3 eggs
- 175g self-rising flour
- ½ tsp vanilla bean paste
- 2 tbsp milk
- A pinch of salt
- 1 tsp baking powder
You will also need a 20cm cake tin, a frying pan, a mixing bowl, an electric mixer, a spatula, and a skewer.
How To Make Mary Berry Pineapple Upside Down Cake
Here are the steps to make this pineapple upside-down cake:
Step 1: Preheat your oven and prepare your cake tin
Preheat your oven to 180°C and grease the sides of your cake tin with some butter. Line the base and sides of the tin with baking paper.
Step 2: Make the pineapple topping
Drain the pineapple slices and let them dry on paper towels. In a frying pan, melt 60g of butter and the brown sugar over medium heat. Stir until the sugar dissolves and the mixture is bubbly. Spoon the mixture into the cake tin and spread it evenly. Arrange the pineapple slices over the mixture in a single layer. Cut some slices in half to fit around the edges of the tin.
Step 3: Make the cake batter
In a mixing bowl, cream the remaining butter and the caster sugar together with an electric mixer until light and fluffy. Gradually add the eggs, one at a time, beating well after each addition. Add the vanilla bean paste and mix well. Sift the flour, salt, and baking powder into the bowl and fold gently with a spatula until well combined. Add the milk and mix until smooth.
Step 4: Bake the cake
Carefully spoon the cake batter over the pineapple layer in the tin and smooth the surface with a spatula. Bake the cake for 30 minutes or until golden and springy to the touch. Insert a skewer into the center of the cake and if it comes out clean, it is done.
Step 5: Flip the cake
Let the cake cool slightly in the tin for about 10 minutes. Then place a large plate over the tin and carefully flip it over. Remove the tin and peel off the baking paper. You should see a beautiful pineapple upside down cake with a caramelized topping.
How To Serve Mary Berry Pineapple Upside Down Cake
Enhance your cake experience with these curated pairings:
- Optimal Temperature: The cake shines when served warm or at room temperature, enhancing its rich flavors.
- Pure Simplicity: Relish the cake in its pure form, letting the caramelized pineapple and moist sponge take center stage.
- Creamy Addition: Elevate its taste by adding a dollop of whipped cream on the side or on top.
- Cold Complement: Pair with a scoop of vanilla ice cream for a delightful cold-meets-warm dessert experience.
- Classic Pairing: A drizzle of custard can provide a classic, comforting touch.
- Berry Boost: Fresh berries, whether strawberries, blueberries, or raspberries, add a fruity contrast and a burst of color.
- Mood Lifter: Beyond its taste, this cake is sure to lift spirits, satiating both the sweet tooth and the soul.
Pro Tips to Make Perfect Mary Berry Pineapple Upside Down Cake
Here are some pro tips to make sure your cake turns out perfect every time:
- Use fresh pineapple instead of canned or frozen ones for better flavor and texture. You can also use other fruits, such as peaches, plums, or cherries.
- Cut the pineapple slices into even thicknesses to ensure even cooking and browning.
- Do not overmix the cake batter or it will become tough and dense. Fold gently with a spatula until well combined.
- Do not overbake the cake or it will become dry and crumbly. Check for doneness by inserting a skewer into the center of the cake and seeing if it comes out clean.
- Let the cake cool slightly in the tin before flipping it over to prevent it from breaking or sticking.
How To Store Mary Berry Pineapple Upside Down Cake
- Short-Term: If you’re planning to enjoy the cake within the next couple of days, simply store it in an airtight container at room temperature. It’ll stay fresh for about 2 days. For a slightly longer period, pop it into the refrigerator where it’ll be good for up to 5 days.
- Long-Term: For those who love to prep ahead or save some joy for later, this cake freezes beautifully! Store it in a freezer-safe container or wrap, and it’ll be good for up to 3 months.
- Reheating: Whether you’re pulling it from the pantry, fridge, or freezer, you can warm it up in a jiffy. Use a microwave for quick results (just a few seconds will do). For a more oven-fresh taste, reheat in a low oven for about 10 minutes.
How To Fix A Soggy Pineapple Upside Down Cake
If your pineapple upside down cake turns out soggy, don’t worry. You can fix it by rebaking it in a low oven (150°C) for another 10 to 15 minutes to let the excess moisture evaporate. This will also crisp up the topping and make it more caramelized.
How do I reheat Mary Berry Pineapple Upside Down Cake?
You can reheat this cake in two ways:
- Microwave: Cut a slice of cake and place it on a microwave-safe plate. Microwave it for 10 to 15 seconds or until warm.
- Oven: Preheat your oven to 150°C and place the whole cake or individual slices on a baking sheet. Cover loosely with aluminum foil and bake for 10 to 15 minutes or until warm.
The nutrition value for one piece of pineapple upside down cake (1/9 of 8″ square) is as follows:
- Calories: 367
- Total fat: 14g
- Saturated fat: 3.4g
- Cholesterol: 25mg
- Sodium: 367mg
- Total carbohydrates: 58g
- Dietary fiber: 0.9g
- Protein: 4g
- Vitamin A: 71.3μg
- Vitamin C: 1.4mg
- Calcium: 138mg
- Iron: 1.7mg
Other Mary Berry Cakes Recipe
Can I use fresh pineapple instead of canned for pineapple upside down cake?
Yes, you can use fresh pineapple instead of canned for pineapple upside down cake. However, you will need to peel, core, and slice the pineapple yourself. You will also need to adjust the amount of sugar and butter in the topping, as fresh pineapple is less sweet and juicy than canned.
How do I store and reheat pineapple upside down cake?
You can store pineapple upside down cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. To reheat it, you can microwave it for a few seconds or bake it in a low oven for about 10 minutes
I hope you enjoyed this article on how to make Mary Berry pineapple upside down cake recipe. This is one of my favorite cakes to make because it is easy, delicious, and beautiful. It is also a great way to use fresh pineapples when they are in season. If you try this recipe, please let me know how it turned out in the comments below. I would love to hear from you. Happy baking!