Hi everyone, I am hitting the books and trying to pass the last exams of year 11. Can you believe there will only be one more year of school left then? I am SO stoked
Anyway, a couple of months back, I asked for your guest posts during this period and I was lucky enough to get a huge response – thank you all so much!
I promise you will not miss me, in fact, you will groan when I come back, becase I have so many wonderful guestposts lined up for you all! I hope you discover some wonderful new bloggers who tantalise your tastebuds like they do mine! Enjoy mes amis!
Should you need to contact me, I am more than at service through my email: email@example.com or just leave a message on my facebook page: Go Bake Yourself
Also a significant note, I lost over 60-70 followers through some freak wordpress issue so please, if you were one of them and you have recently visited again, resubscribe – thank you!
Now I leave you to it…
*Turn on applause machine, bring in an audience *
Cindy is actually a professional chef and food writer – she has a great range of recipes on her beautiful blog and being a fantastic gardener, loves to grow her own fresh produce – isn’t that just the coolest?
She develops her own recipes and shares them with the world through her incredible blog - be sure to check it out
You can use fresh pineapple or canned. I chose fresh pineapple!
If you use fresh, cut off both ends, cut off peel and slice into 1/4 to 1/2-inch pieces. Cut out cores with a knife or corer. Remember to beware of Pineapple Tongue!
- 2/3 cup unsalted butter
- 1/2 cup brown sugar packed
- 4 to 6 pineapple slices
- Maraschino or bing cherries
- 2 eggs
- 2/3 cup caster sugar
- 4 Tablespoons pineapple juice or water
- 2 Tablespoons Maraschino cherry juice or water
- 1 teaspoon vanilla
- 3/4 cup flour
- 1/4 cup cocoa
- 1/2 teaspoon baking powder (scant)
- 1/4 teaspoon salt
- Melt butter over low heat or in microwave.
- Pour into 10-inch (25cm)ungreased cake pan. Sprinkle on brown sugar.
- Arrange pineapple slices and cherries. Set aside.
- In a medium bowl, beat eggs until thick and lemon colored. Gradually beat in sugar. Add juice and vanilla.
- In a separate bowl, combine flour, cocoa, baking powder and salt. Mix.
- Stir dry ingredients into wet mixture.
- Pour batter over pineapple slices. Try to coat evenly.
- Bake at 350 F (180 degrees C) for 40 to 45 minutes until toothpick comes out clean.
- Turn pan over onto serving dish. DO NOT REMOVE PAN. Let pan rest in place for several minutes to allow butter to coat the cake.
- Cool, remove pan, cut and enjoy!
Nutrition Facts: Nutrition Per Serving
*****************************************************************************Is it just me or is everyone seriously hungry right now?
The twist of chocolate, as always , really does add a new delicious twist to the traditional upside down pineapple cake recipe! What a keeper! And I love that she gave me the nutritional information as well, if I knew how to calculate it, it would be a fabulous addition to every recipe (though not for um… cheesecakes and um… cookies )
Thanks so much for guest posting Cindy, this was an absolute hit!
I bet many of you are literally jumping to go visit her blog now so do not let me stop you – Enjoy many more gorgeous recipes like this at Cindy’s Recipes And Writings!