Pineapple Upside Down Cake

Did you know that upside-down cakes date back to the late 1800s? Their origins really took off in the 1920s in America when canned pineapple became a must-have in kitchens. This delightful twist on the classic brings it to life with the addition of crunchy desiccated coconut and a splash of zesty lime that perfectly balances the sweetness of the pineapple.

Thanks to AGA specialist Dawn Roades for sharing this fantastic recipe—perfect for your next gathering!

• Ingredients

  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

• Method

  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