Everyone loves a good upside down cake. The classic pineapple upside down cake with sweet caramelised pineapples is a pretty sight and my Dad’s favourite cake! I’ve made quite a few and remember helping my mum bake plenty of these throughout my life!
Here I’ve made a raspberry version and tried to adult it up with alcohol and coconut. Read: I had frozen berries and shredded coconut I wanted to use up and I wanted an excuse to break out alcohol on a Sunday afternoon.
I was getting hurried along to take a photo as my boyfriend was wanting to dig in so excuse the blurry photos!
Makes: 1 large cake, 8 slices
- 150g unsalted butter, softened
- 3/4 cup vanilla sugar
- 3 x 600g eggs
- 2 1/3 cup self raising flour, sifted
- 1/3 cup shredded coconut
- 30mL mandarin juice
- 1 teaspoon mixed spice
- 3 x 30mL Cointreau
- 3 teaspoons sugar
- 3/4 cup frozen berries
- Icing sugar, to dust
- Set oven to 180°C. Grease a cake tin. I used a 25 cm square tin.
- Soak berries for at least 30 minutes or until needed (whichever is longer) in Cointreau and sugar.
- Cream butter and sugar together until pale. Add eggs and mix.
- Strain berries well and set aside. Stir reserved alcoholic sugary juice and mandarin juice into cake mixture.
- Fold in flour in batches, mix to just combine each time. Fold in coconut and mixed spice with the last of the flour.
- Scatter berries at the bottom of the tin. Spread them out and try to declump berries as much as possible. Fill tin with cake mixture over the berries.
- Bake in the oven for 35 minutes (give or take 5 minutes). Once baked, allow to cool in the pan until cool enough to handle.
- Now the fun part – flip upside down onto a rack! Dust with icing sugar. Serve warm with ice cream.
I really liked that upside down cakes always look amazing. And that you don’t have to cover it up with fancy icing or decorating items. This recipe makes a really simple cake that’s moist, light and fluffy. This would be a nice tea cake as it’s not very rich. Super easy and didn’t take long to make at all.
The middle of my cake rose up in the middle quite a fair bit. I guess you can always cut it off to make it flat when you flip it upside down. I cheated – and hate to waste cake! – so I flipped it onto a plate which has enough of a curve in the middle to make it appear flat on top! Woohoo!
I was debating whether to dust the cake with icing sugar or cinnamon sugar. I imagine cinnamon sugar would be just as delicious, mostly because of the cinnamon and the sugar parts 😉
Or some sort of berry syrup. A cheat version for a quick berry syrup is heating up some jam (any berry variety!) with some water and then drizzle over the cake!