Welcome to Keep Calm and Bake.
My name is Caroline, and I do a YouTube cooking show.
Now, this episode, I'm teaching you how to make a very cool, very retro Pineapple Upside
Down Cake.
[music] First up, you're going to need a cake tin.
Now I've put some greaseproof paper in the bottom of this already, and I've actually
had this in the oven for about five minutes, so the tin is actually a bit hot, okay?
This is to help the golden syrup for the base of it to kind of, like, spread easier.
So I'm going to put about 3 tablespoons of golden syrup
straight into this tin, while it's still hot.
Ooh, love this stuff!
Just like to drizzle it straight in there.
This is a lot of fun, making this cake.
Okay, so about 4 tablespoons there going in, with a little bit of extra.
If you like it really syrupy on top, then you can always squeeze a bit of extra syrup
in there.
Next, get your tinned pineapple and place a few rings around the bottom of the base.
And if you're worried about writing down all these quantities, don't worry.
We've got the whole recipe written in the description box for you.
So squeeze in as many pineapples as you can fit.
I've got five in there.
Next, for the all-important glacier cherries.
I just don't think you can do this cake without glacier cherries.
Hey?
Because they just look so cool.
Right.
One of those, and straight into the center.
We're just going to make a normal sponge to put on top of this.
So I've got 150 grams of unsalted soft butter, going straight into my food mixer. 150 grams
of caster sugar.
But beat these together first, until they become nice and fluffy.
Lovely!
Now I can add my eggs, one at a time.
Now you can add your next one.
Okay.
Next, 150 grams of self-raising flour.
That's going to go in.
Now, 2 tablespoons of milk.
Between 2 and 3, I say, because you want the batter still to be fairly thick.
Excellent!
Just beat everything together till it's lovely and fluffy, and a nice kind of, quite a thick,
consistency.
But that's good, that's what I want.
Cake mixture done.
All we have to do is pop it on top of your pineapples.
So because it's quite thick, I like to just dollop it around and then smear that out afterwards.
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I'm going to smoothe this batter down now.
So just push it to the sides.
This cake makes a really lovely soft sponge, and with the syrup on top, it's, like, almost
heavenly.
And then you've got all that lovely pineapple in there as well.
It's just a fantastic soft cake, and I really like to have this with custard.
That's a very nice one.
It's great in the winter.
And as you can see, it's very easy!
Doesn't take much time at all.
OK, this is ready now to go into the oven.
About 25 to 30 minutes at 180 degrees C, it'll be done.
Cake is ready.
Just come out of the oven.
Now this is the big reveal.
What I would suggest you all do is just run a knife round the edge of the cake, because
obviously the golden syrup is in there, making everything snubbly and sticky, as it should.
And then, while the cake is still warm, you pop your plate on top.
Whatever you're going to serve it on goes on top of the tin.
And now you have to do this bit very carefully.
Let's hope I can.
Let's hope I don't make too much of a mess of this!
And basically, you're going to need to turn this upside down.
Okay?
And you just want to be careful, because obviously there's hot syrup in there.
You don't want that to get all over you.
So one, two, three!
Ta da!
Like that.
Let's give that a bit of a patdown.
Ah!
Ooh!
That's exciting!
I love making this cake!
Da da dah!
Ooh!
Yum!
And there you have your Pineapple Upside Down Cake.
Whoo!
I hope you all really enjoy making this one.
Please do let me know if you get as excited as I do, and I'll see you again very soon.
[music]