Retro desserts are being updated and revised! The classic upside down cake is typically baked in a square pan with pineapple rings, brown sugar & candied cherries. The renovation: remove brown sugar and candied cherries, use a Bundt Pan and add fresh berries after baking. The refurbished version makes an elegant finish to any spring meal.
Prep time: 15 minutes
Bake time: 55-60 minutes
Standing time: 10 minutes
6-7 fresh or canned pineapple rings, drained
1 cup (250 mL) butter, softened
2 cups (500 mL) granulated sugar
3 cups (750 mL) all-purpose flour
1 tsp (5 mL) sea salt
1 tsp (5 mL) baking powder
1/2 tsp (2.5 mL) baking soda
1 cup (250 mL) buttermilk or soured milk
2 tsp (10 mL) pure vanilla extract
Preheat oven to 325F.
Grease well or apply cooking spray to a 10x4 inch / 25 x 10 cm Bundt Pan (fluted tube pan).
Place 6-7 pineapple rings beside each other on bottom of prepared pan.
In large mixing bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, beating for 1 minute after each addition.
In medium mixing bowl, combine flour, sea salt, baking soda and baking powder.
In glass measuring cup, add vanilla to milk.
Add half the flour mixture to butter mixture followed by half the milk mixture beating well after each addition. Repeat with remaining flour and milk mixtures.
Turn batter into prepared Bundt pan. Gently tap the bottom of the pan on counter or with palm of hand to settle the batter heavily on pineapple ring and release any air pockets. Smooth out batter on top.
Bake for 55-60 minutes or until firm to the touch, golden brown and toothpick comes out clean.
Let stand 10 minutes.
Turn out onto cake stand or plate. Garnish with fresh berries as desired.
Serves 10 - 12.