Upside-Down Strawberry & Pineapple Spelt Cake
Recently there was my creamy Strawberry Charlotte, then the buttery goodness of Strawberry & Chamomile Jam Biscuits and now for another moreish treat we have Upside-Down Strawberry & Pineapple Cake - am I not the only one noticing a theme here?
If you love strawberries, like I OBVIOUSLY do then you are going to love this recipe too! This recipe also uses the healthy ancient grain - spelt flour to so this is practically a health food, well as healthy as cake can get! I was asked to make a cake/dessert for a casual family dinner last night and I am happy to let you know it was a big success - and believe me after the amount of delicious biryani everyone ate I was honestly surprised anyone had room for dessert!
So back to the cake - it's a really simple recipe, and the added spices (cardamom and pumpkin spice) really take it up a notch). I must confess I love any excuse to whip out super easy to make homemade Pumpkin Pie Spice recipe which you can find here.
FRUIT LAYER ONE BEFORE YOU ADD THE CAKE BATTER
You will need less sugar and it is much easier to caramelize the pineapple pieces if they are already in syrup which saves time and simply adding extra sugar
When you are caramelizing your strawberries on the top of the cake, ensure that you caramelize CUT SIDE DOWN, so that the other side retains it bright color otherwise you will have very dull looking, rather unappetizing strawberries, the taste will be fine but it doesn't look that flash.
This cake can be made ahead but the topping can is best made immediately before serving
To make your cake look more nostalgic and almost a little Christmassy, you can top the caramelized fruit with desiccated toasted coconut which not adds a great textural element but can hide less than impressive fruits - sneaky but it works and looks pretty good. This is how I actually served it but in the picture above I did not sprinkle the toasted desiccated coconut because I wanted to show the pretty colors.
I suggest that you first caramelize the pineapple separately, as they take a little longer to cook through and stops the strawberry color running into the pineapple and then just lightly caramelize the strawberries separately, again, ONLY cooking on the cut side so that the skin side looks bright and glossy.
Ensure you use a baking tin that will not leak - spring-form or open bottom pans are NOT A GOOD CHOICE as the "caramel" will leak out all over your oven. Use a regular tin well-greased and lined so your cake will cook and come out perfectly.
In a rush you can skip the extra fruit topping and just dust with icing sugar.
Okay my Eat In Stylers, I have imparted what I have learnt from my experience upon you, now go forth and bake!
YOU WILL NEED
Cake Part 1 (Fruit layer)
2 tablespoons melted butter
1/4 cup brown sugar
3-4 large strawberries sliced
1/2 cup pineapple pieces in syrup
Cake Part 2
1+1/3 cups spelt flour
2+1/4 baking powder
4 tablespoons desiccated coconut
pinch of salt
1/4 teaspoon ground cardamom
1/4 teaspoon pumpkin spice
1/2 cup butter (at room temperature)
2/3 cup brown sugar
1 teaspoon vanilla extract
2/3 cup sour cream
1/4 cup milk
2 tablespoons butter
5-6 large strawberries sliced in half
1/2 cup pineapple pieces in syrup
1 teaspoon of brown sugar
Preheat your oven to 180°C/350°F.
Grease and line with baking paper one 21cm/8 inch cake pan. Gently pour the melted butter over the base of your pan and "roll" or brush the butter evenly over the base. Evenly sprinkle the brown sugar over the butter.
Place the sliced strawberries evenly spaced in a circle around the edge of the cake pan (think of an old school clock face and the strawberries are the numbers) over the butter and sugar and then add the pineapple pieces in an even layer to the remaining area so that the cake base is covered. Set aside.
In a medium mixing bowl add spelt flour, baking powder, desiccated coconut, pinch of salt, ground cardamom and pumpkin spice, Mix until well combined and set aside.
In a large mixing bowl add the butter and brown sugar and using an electric beater, beat until pale and fluffy, add the egg and vanilla extract and beat again until well combined.
Add the dry ingredients, sour cream and milk into the creamed butter and sugar into the creamed butter and sugar and beat on a low speed until just combined.
Gently pour the batter (it will be kind of thick) over the fruit in the cake pan and bake for 35-45 minutes or until golden and a skewer inserted into the cake comes out clean.
Allow to cool for around 10 minutes before GENTLY turning out the cake onto your serving plate.
In a medium frying pan melt 1 tablespoon of butter and add the pineapple and cook until lightly browned and caramelized. Turn out into a bowl and set aside.
Add another tablespoon of butter and add the strawberries CUT SIDE DOWN and sprinkle with the brown sugar and allow to soften slightly and caramelize a bit on the bottom this will not take long. Do not overcook or you will lose the color of your strawberries.
Gently heap the caramelized pineapple and strawberries over your cake and serve with thickened cream if desired.