All things Tropical was the theme of this edition of Sugar High Friday, hosted by Mary from Alpineberry.
As we're in the middle of winter finding anything remotely tropical is a challenge but there is one dish that fits the theme and is perfect in any season. Whether made with fresh or canned, it's hard to resist the sweet delight of these Pineapple Upside-down Cakelets.
Pineapple Upside-Down Cakelets
6 slices pineapple
100 grams dark brown sugar
50 grams butter
250 grams plain flour
2 teaspoons baking powder
225 grams caster sugar
125 grams melted butter, cooled
2 eggs, lightly beaten
75mls pineapple juice (or plain milk)
Butter 6 x 1 cup soufflé dishes and line the base with discs of baking paper - this helps when it comes to unmoulding.
Make the topping:
Place the butter and dark brown sugar into a pan and cook until the butter is melted and the mixture amalgamates.
Spoon the hot mixture into each dish and then top with a slice of pineapple.
Make the batter:
Sift the flour, baking powder and caster sugar and place in a bowl - add the lightly beaten eggs, cooled melted butter and pineapple juice. Stir until well combined.
Spoon the batter out into each dish - filling to about three-quarters of the dish.
Bake in a preheated 180°C/350°F for about 30-45 minutes - after 30 minutes check on the cakes and if they appear to be browning too quickly, then cover with baking paper lined foil and decrease the heat slightly.
When cooked, let the cakes sit for a few minutes before serving them.
Tagged with Sugar High Friday