Although upside-down cakes were documented in the late 1800s, the origins of this classic cake go back to America, around the 1920s, when canned pineapple gained popularity. This version adds desiccated coconut for extra texture and the zest of a lime to complement the pineapple. With thanks to AGA specialist Dawn Roades for the recipe.
Prep time: 15 mins
Cooking time: 45-50 mins
Total time: 1 hour 5 mins plus cooling
Serves 8
- 1 x AGA Portmeirion Roasting Dish, buttered and base lined with baking parchment
- 50g butter, melted
- 75g light brown sugar
- 8 pineapple slices (2 x 227g cans), patted dry with kitchen paper
- 9½ glacé cherries
- 175g butter, softened
- 175g caster sugar
- 3 eggs
- 175g self raising flour
- 25g desiccated coconut
- Zest of a lime
1. Melt the butter in a small AGA Saucepan and stir in the light brown sugar. Pour this onto the base of the lined Portmeirion for AGA Roasting Dish. Arrange the eight pineapple slices on the base of the dish and place a halved cherry into each pineapple slice and the remainder in the gaps between the slices. Place the roaster into the refrigerator whilst you make the sponge topping.
2. Beat the butter and sugar together until they are light and creamy, gradually add the eggs with a couple of tablespoons of flour with the last egg, to avoid curdling. Fold in the remaining flour, coconut and lime zest. Place over the pineapple rings and lightly level the top.
3. Place in the oven. CAST IRON: Slide the AGA Roasting Dish into the Baking Oven or oven on B4, direct on the lowest set of runners.
FAN OVEN: preheated to 160°, 325°F. Bake for about 45-50 minutes, until the cake is cooked – a skewer inserted into the centre should come out clean, to indicate it is done.
4. Loosen the edges of the cake and leave to cool. After an hour or so invert the cake onto an AGA Portmeirion Baking Tray. The cake can be served with tea or coffee or with cream /ice cream as dessert.
Variation: Two teaspoons of ground cardamom can be added to the dry ingredients
