I broke my stand mixer not too long ago and this precipitated a need to buy a new one. I’ve wanted a KitchenAid mixer for a while now but had never bought one because it seemed so extravagant. They’re a bit costly here in Australia ranging from $650 – $1200 each. However, since I needed to replace my mixer anyway, and I want one that will last a long time, I decided to take the plunge and buy the long desired KitchenAid. I have to admit I’m happy I did. I chose the “ice” colored mixer from the Artisan range but it strikes me as more of a duck egg blue. I didn’t really want the iconic red and my eye was consistently drawn to this lovely light green/blue color. It’s a beautiful piece of equipment and I was excited to try it out when it was delivered.
For its inaugural task, I decided to bake a Pineapple Upside Down Cake. This cake is the first thing I learned to bake, so it seemed fitting that it should be the first thing my dream mixer should make hehe. I was eight years old and eager to take on Yan Can Cook when I learned this recipe. Problem was, I wasn’t allowed to play around the kitchen yet. After a prolonged campaign of pestering, I finally succeeded in convincing my mother to let me bake. We made a Pineapple Upside Down Cake together. Well, at least my mother did. I made a mess, but I did mix the batter and added ingredients every now and then. I didn’t do much in terms of cooking that day and never did develop the skills to take on Mr Yan, but I did have a great time. Albeit under the watchful eye of my mother, who was determined to stop me from enjoying myself to the full in her constant efforts to keep me from falling off the chair, falling into the batter or burning myself, the kitchen or the house down.
This cake is pretty simple to make and very tasty. To make it, you’ll need:
2 cups self-raising flour
1 cup softened butter
1 cup white or caster sugar
1 teaspoon vanilla essence
3 large eggs
1/2 cup milk
1 can pineapple pieces
1 packed cup brown sugar
1/2 cup softened butter (extra)
- Preheat the oven to 180°C and grease a 20cm round cake tin using the 1/2 cup extra butter.
- Sprinkle the brown sugar over the base of the tin and arrange the pineapple pieces and maraschino cherries evenly on top.
- Beat the butter, vanilla and sugar until the mixture is light and creamy.
- Add the eggs gradually, beating well after each addition.
- Sift the flour over the mixture, adding alternatively with the milk.
- Pour the batter over the pineapple, sugar and maraschino cherries.
- Bake for 40-45 minutes or until a skewer inserted in the middle of the cake comes out clean.
- Cool the cake in the pan for a few minutes before turning it over onto a plate.