My Very Retro Upside Down Pineapple Cake

My recent trip to Madison, Wisconsin has put a vintage theme on my life. Madison is a quirky town studded with vintage shops and hippies. On returning to the cold and wet Dublin I tried to continued my life in retro style. Yesterday I enjoyed a shopping spree into town with me, myself and I. It was a wonderful experience I could go where I wanted when I wanted, I wasn’t had no time limits or agenda and just wandered from shop to shop. I spent most of my time in George’s Street Arcade which is filled with quirky shops I bought a ring made of a 5p coin in Beaux bows and a vintage style clock pendent necklace in bobay banshee. I also enjoyed wandering around in the other vintage shops along the street including Om Diva which has vintage clothing but also new Irish designers . Apart from having cute shops Georges street Arcade has wonderful foodie outlets I enjoyed a FroYo from Yogism, where if you guess the weight correctly you get the yogurt free I was off by about 100g (maybe next time). I decided to continue on this vintage theme into  my cooking and what screams retro cake more than upside down pineapple cake. I know it’s cliche so I tweaked it a little bit. Instead of the sickening red glace cherry I used raspberries and I used a wholemeal batter for the cake and omitted the caramel topping . Simply because I bought the wrong ones I used cubes of pineapple and not the usual rings that top the traditional rings which are probably nicer. This cake is one of those cakes that you will go for a second slice because it seems healthy despite the butter and sugar and then maybe take serve up another slice the next morning for breakfast because it is wholemeal after all how bad can it be for you. In my opinion cake for breakfast is the ultimate luxury.

Retro Upside Down Pineapple Cake

For the cake adapted from whole wheat pound cake from joy the baker

250g  of white whole wheat flour or whole wheat pastry flour

30g of   of plain flour

2 teaspoons baking powder

3/4 teaspoon salt

15og of butter, at room temperature250g of caster sugar
1/2 cup honey

2 teaspoons vanilla extract

3 large eggs

1 cup buttermilk

for the topping
8 pineapple rings or 200g of cubed pineapple
handful of raspberries fresh or frozenre
prehheat oven to 160 degrees C.  Butter and flour the a 28 cm round tin

Whisk the flour, baking powder and salt together in a small bowl and set aside.

In the bowl of an electric stand mixer, whip the butter, sugar and honey on medium speed until light and fluffy, about 3 to 4 minutes.  Add the vanilla extract.  Add the eggs one at a time, beating for about one minute after each addition.  Scrape down the bowl as needed.  Add the d

ry mixture and buttermilk in three additions, beginning and ending with the dry ingredients.  Stop the mixer and scrape the bottom of the bowl with a spatula to make sure everything is evenly incorporate. Lay the pineapple rings or cubes in the prepared tin. In the center of each ring place a raspberry dot the spare raspberries around the place. Pour the batter on top in spoonfuls then spread it out.

Put it in preheated oven for about 40-45 minutes  . leave to cool slightly before turning up and putting on a wire tray pineapple side up.

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