To be honest with you, I haven’t bake cake for a while now due to many reasons. This year I have put my health above everything else, I’ve been working out regularly and also trying to eat healthy whenever possibly can. Hence, I’ve been avoiding baking any breads or cakes for quite some time, carb isn’t my friend at the moment. But now and again, I do have the urge to bake something and indulge myself like no one else’s business. Last weekend, I decided to bake a cake – a very, very delicious pineapple upside-down cake with bourbon butterscotch sauce, because I can.
A couple of weeks ago, The Pom mentioned about this upside down cake that he baked when he was a kid and how delicious it was. It was like an Egyptian curse, I simply couldn’t take my mind off this bloody cake that I didn’t get to taste and it had been taunting me for days. I was craving badly for something sweet last weekend and without hesitation, I jumped in the car, drove to local supermarket, picked up the ingredients and baked myself this pineapple upside-down cake. But why hold back? For that extra naughty touch, I also served the cake with Bourbon Butterscotch Sauce.
For this particular cake, I prefer it to be nice and gooey on the inside, soaking up the syrup from the sauce. I added pineapple puree and coconut oil to the cake mixture which gave the cake a sweet pineapple flavour and also keeping it moist. It was almost like an edible Pina Colada. For the butterscotch sauce, make sure to make extra to serve the cake with, or with ice cream. For me, I can eat the sauce by the spoonful on its own.
- BOURBON BUTTERSCOTCH SAUCE
- 2 x canned pineapple rings
- pineapple juice (from the cans)
- 1 cup caster sugar
- 1/2 cup dark brown sugar
- 150g cold butter, cut into cubes
- 50ml bourbon
- 1 packet of glace cherries
- PINEAPPLE CAKE
- 1 x canned pineapple pieces
- 1 1/2 cup plain flour
- 1 cup self raising flour
- 1/2 teaspoon baking powder
- a pinch of salt
- 3 large eggs, at room temperature
- 1 cup caster sugar
- 1/2 cup melted butter
- 1/2 cup melted coconut oil
- 1 teaspoon vanilla extract
- First, make the bourbon butterscotch sauce. Drain juice from the canned pineapple rings into a jug and set aside. Add white and dark brown sugars, and 1/2 cup of the juice in a saucepan and bring to boil over high heat. Let the sugar melt and keeps boiling until it turns in light brown colour, about 10 minutes. Remove the saucepan from heat, carefully add butter one cube at a time and keep whisking the whole time until all butter are added. Add another half cup of pineapple juice and bourbon, stir to combine. Set aside to cool completely.
- Preheat oven to 180C. Grease and line a 8" springform tin with baking paper. Drain pineapple juice into the same jug. Puree the pineapple piece in a blender, strain the remaining juice in the puree through a strainer into the jug. Sift both flours, baking powder and salt into a mixing bowl and set aside.
- Whisk eggs and sugar in a stand mixer on high speed until the mixer has doubled its volume. Change the mixer with a paddle attachment, add pineapple puree and stir on low speed to combine. Add flour mixture and stir until well combined. Finally add butter, coconut oil and vanilla extract and mix well until no lumps.
- Arrange the pineapple rings snugly on the bottom of the cake tin, place a glace cherry in the middle of each pineapple ring. Drizzle half cup of the butterscotch sauce over the pineapple. Pour the cake mixture on top of the pineapple.
- Bake the cake for 40-45 minutes or a wooden skewer inserted in the middle comes out clean. Let cool in the tin for 10 minutes or until is cool enough to handle. Remove the side of the springform tin, place a serving plate over the cake and invert the cake in one swift motion. Remove the base of the cake tin and peel off the baking paper. You can drizzle more sauce on top of the cake or serve the cake with extra butterscotch sauce.