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Pineapple Upside-Down Cake
I
ngredients
FOR THE TOPPING
- 50g softened butter
- 50g light soft brown sugar
- 7 pineapples rings in syrup, drained and syrup
- glacé cherry
FOR THE CAKE
- 100g softened butter
- 100g golden caster sugar
- 100g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 eggs
Method
1. Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.
2. Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, using an electric whisk, beat to a soft consistency. Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.
Second Recipe for Darker Topping
- 50g softened butter
- 50g light soft brown sugar
- 1 tbsp Golden Syrup
- 7 pineapples rings in syrup, reserve syrup
- 7 glacé cherry
Serves: 6
Prep: 15 mins
Cook: 40 mins
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Sweet Dishes/ Cakes Pineapple Upside-Down Cake