Salted Caramel Pineapple Cake

In my final year at school, classes started to have cake rotas. A sure fire way to lift the spirits (and waste a few minutes passing around a tin of muffins), these weekly occurrences were a great development of education. Sadly at university, any such notion disappeared. Even when I did a paper called ‘Food and Drink in Britain and the Wider World’, for an entire year, not once did we eat food in class. Equally my dissertation on food writers and 7,000 word coursework on the beginnings of the sugar trade turned up no eating opportunities in supervisions. Imagine my envy, therefore, when my friend announced that in her sole class of the year touching upon the theme of food and drink, the lecturer had turned up with a variety of cake examples for them to try. One of these had been the 1970s classic of an Upside Down Pineapple Cake, complete with shiny glacé cherries, which are one of my many guilty pleasures. I decided to channel this case of envy and bad luck into my own seventies throwback, updated with salted caramel for a 21st century twist.

Sometimes cakes can over deliver on looks and disappoint on taste. Not this one. This more than lived up to expectations. The almonds (oh, and the lashings of caramel sauce) keep the cake super soft and moist, which also means it lasts well, not that that should be a problem. Although it lacks my beloved glacé cherries, the aforementioned sauce definitely makes up for it. The recipe makes a surprisingly fairly small cake, but it is rich and sweet enough that you don’t need (as much as you might want) huge slices so this is perfect. The recipe was originally from Waitrose Magazine but I tweaked it a bit to suit my ingredients to hand to ensure I could make it immediately.

Salted Caramel Pineapple Cake

  • 175g butter
  • 175g caster sugar
  • 3 eggs
  • 2tsp vanilla
  • 100g plain flour
  • 65g ground almonds
  • 1tsp baking powder

For caramel:

  • 75g butter
  • 150g light brown sugar
  • 1/4tsp salt
  • 2tbsp double cream
  • 1 tin of pineapple

Preheat the oven to 170°C and line the base of a 23cm cake tin with baking parchment. For the caramel, gently melt the butter, sugar, salt and cream in a small saucepan over a low-medium heat, stirring now and then. When smooth and all combined, pour into the base of the tin. Arrange the pineapple slices in a single layer on top of the caramel, making sure they are fairly tightly packed, cutting one slice into pieces to fill in the gaps.

For the cake, beat the butter and sugar together until light and pale. Add the eggs one at a time, beating constantly, followed by the vanilla extract. Fold in the flour, ground almonds and baking powder to make a stiff batter. Spoon into the cake tin and smooth flat, being careful not to dislodge the pineapple layer. Bake for 45-50 minutes, until the sponge is golden and just firm to the touch. Leave to sit in the tin for 5 minutes, then place a serving plate (with a lip to catch the caramel) over the tin, carefully flip over and remove the tin and baking parchment.