These sweet, delectable little upside down cakes, crowned with pineapple and doused in golden syrup, are the perfect dessert for cooler nights.
They’re super easy to prepare and are baked in ramekin dishes. You can even make them ahead and warm them up at serving time. So what’s not to like?
I found this lovely little recipe on Dish.co.nz. I adapted a bit, using a gluten-free flour blend rather than wheat flour and adding some ground ginger to add a bit of zing.
They’re perfect straight from the oven as they retain that slightly crunchy exterior – if you allow them to cool, then warm them up again, that crispness does disappear somewhat. Make sure you bake them long enough too – I found the suggested time wasn’t near enough, so baked them a further 15 minutes until they were golden brown on top (this ensures the base is nicely caramelized too!).
These are sweet, I have to admit. The sour cream/yoghurt topping was definitely needed to counteract that, so don’t be tempted to leave it out or use whipped cream. Of course, the issue lies with the intense sweetness of the golden syrup. I reckon next time I’m going to create a sauce combining golden syrup (or pure maple syrup which is somewhat less sweet and definitely healthier for you), along with some citrus and ginger, which should reduce the sweetness and add a bit more of a flavour profile.
By the way, you can use pretty much most fruits for your upside down cakes. Citrus and stone fruits would work well, though the original recipe suggests that, if using firmer fruits such as apple or pear, to cook them slightly first before placing in the bases. A perfectly delightful mini pudding which, with a little more refinement flavour-wise, will definitely be on the menu again.
PINEAPPLE & GOLDEN SYRUP UPSIDE DOWN CAKES
For the topping:
- 1 can pineapple rings (in juice)
- 6 tbsp golden syrup (or you can use maple syrup)
For the batter:
- 6.3 oz butter (very soft but not melted)
- 3/4 cup caster sugar (superfine)
- 2 eggs
- 4 tbsp plain thick yoghurt
- 2/3 cup self-raising flour (I used gluten free flour plus 1 tsp G/F baking powder)
- 1 tsp ground nutmeg or cinnamon
- 1 tsp vanilla extract
- 1/2 tsp ground ginger
- 1/2 cup sour cream
- 1/2 cup thick plain yoghurt
- Extra golden syrup (or maple syrup, to drizzle over)
- Grease 6 x 1 cup capacity heat proof ramekins and line the bases with a circle of baking paper.
- Preheat the oven to 180ºC (360ºF).
For the topping:
- Drain the pineapple rings.
- Spoon 1 tablespoon of golden syrup (or maple syrup) over the base of the ramekins (on top of the baking paper) and tilt the ramekins to cover evenly.
- Add one pineapple ring over top in each ramekin – these should fit snugly, but cut to fit if needed.
For the Batter:
- Place all the batter ingredients in a large bowl and use a hand beater or electric beater to beat until the batter is combined and smooth.
- Spoon the batter evenly over the pineapple rings (some batter will fill in the hole in the middle of the pineapple, but this is fine) and smooth the tops.
- Place the ramekins on a flat baking tray and bake for 25–30 minutes (mine took closer to 40 minutes) until firm and golden.
- Take the tray from the oven and place on a wire rack to cool for about 5 minutes. Gently run a knife around the inside of the dishes and carefully invert each one onto a serving plate. If the baking paper is sticking, gently peel it off.
- Hand whisk the sour cream and yoghurt together and dollop on top of each cake. Then drizzle over extra golden syrup (or maple syrup) and serve.
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