Tuesday, September 14, 2010
TWD - Pineapple Upside Downer
Do you remember when upside down cakes were the height of sophistication as dinner party fare? They always fascinated me as a child, because the glossy fruit on top looked so good, and I wondered how they "glued" it on.
Fast forward to the present, and upside down cakes are still good value, although dismissed by some as passe. Sabrina of Superfluous is our host for this week's Tuesday with Dorie, and she chose Dorie's Cranberry Upside-Downer.
Now cranberries are not an easy thing to procure in Australia, whether fresh or frozen - the only way to really get them is dried. A cake with dried cranberries on top didn't do it for me, so I harked back to the grandmother of upside down cakes, the pineapple upside down cake, to make a Pineapple Upside-Downer. I also inserted a frozen raspberry into the centre of each pineapple ring to make it pretty and resemble the glace cherry versions of my youth.
This cake is light and spongy and delicious. I ate mine warm, but didn't get to try it cold because I forgot to save myself a piece. Oh well, that's the way it goes.
You can check out the recipe at Sabrina's site or in Dorie's book, and to see more variations on the Cranberry Upside-Downer, visit the TWD blogroll.