You’ll see versions that are more on the pudding-like side (ie. To turn it out, you flip the cake upside down, leaving you with the glistening, caramel-napped fruit layer exposed and the cake underneath it – Upside Down Cake! Like a French tarte tatin, the cake is assembled and baked with fruit at the bottom and the batter on top. “Upside Down” refers to the way the cake is made. Rarely a summer would go by without one making an appearance at a barbie at some stage! (That’s a barbecue to you non-Aussies!) Though as far as Aussies are concerned, they never went out of fashion. Pineapple Upside Down Cakes were all the rage from the 60’s right through the 80’s. A girl needs a splash of colour in her life every now and then, despite her commitment to all things chocolate.Īnd this girl needs little encouragement to bring retro fun into her life! Disco balls and flares, perms and … Apricot Chicken? Hmm, I might pass on the Apricot Chicken! Pineapple Upside Down Cake – What it tastes like Give me some COLOUR!”Īnd therein lies the exact reason I chose to share this cake today. “Chocolate, caramel, fruit cake – brown, brown, brown. “Everything is brown!“, I observed, looking at the latest dessert recipes I’ve shared. You can’t help but smile at the sight of this cheerful-looking cake. The ultra-moist, tender vanilla cake is studded with pineapple pieces and infused with pineapple juice. To serve, cut the turnover into wedges and serve warm with a dollop of cheese, yogurt or ice cream.Bringing back the retro classic! You’ll love this Pineapple Upside Down Cake with the sticky caramelised edges on the pineapple.
Carefully run a metal spatula under the turnover to loosen and transfer to a wire rack to cool slightly. This will give the turnover a browned crust. Turn the oven to broil, and cook until the sugar is caramelized, watching it closely so it doesn't burn.
Sprinkle the turnover with the confectioners' sugar. Brush the top with the egg wash.īake the turnover until the crust is puffed and golden and the juices are bubbling through the slits in the crust, about 25 minutes. Using a small knife, cut two 1/2-inch-long slits in the top of the crust. Press the edges to seal and enclose the filling completely, then press with the back of a fork to make a tight seal. Fold the pastry over the filling to form a triangle. Brush the edges of the pastry lightly with some of the egg wash. Beat the eggs with 1 teaspoon water for the egg wash. Spoon the apple filling over half the pastry, leaving a border around the edge. Transfer to a large baking sheet lined with parchment paper. Preheat the oven to 400 degrees F (200 degrees C).įor the turnover: Roll out the puff pastry to 10 by 10-inch square with a 1/8-inch (3mm) thickness on a lightly floured surface.
Transfer to a bowl and let cool, then keep in the refrigerator. Add the brown sugar, cinnamon and apples and cook until the apples are caramelized and have started to soften, 10 to 15 minutes. For the apple filling: Melt the butter in a saucepan over medium heat.
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