Pineapple upside-down cake Recipe
This classic pineapple upside-down cake is a wonderful centerpiece for afternoon tea and brings back many memories from childhood.
Ingredients
For the topping
- 50 g softened butter
- 50 g light soft brown sugar
- 7 pineapple rings in syrup, drained and syrup reserved
- 7 glacé cherries
For the cake
- 100 g softened butter
- 100 g golden caster sugar
- 100 g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 pec eggs
Instructions
- Preheat oven to 180°C/160°C fan/gas 4 (180°C/160°C fan/gas 4).
- To make the topping, mix together 50g melted butter and 50g light soft brown sugar until smooth. Spread over the bottom of a 20cm round cake tin and a fourth of the way up the edges. Place 7 pineapple rings on top (reserving the syrup for later) and 7 glacé cherries in the rings' centers.
- In a mixing bowl, combine 100g melted butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract, and 2 eggs, together with 2 tbsp pineapple syrup that has been set aside. Beat to a soft consistency using an electric whisk.
- Place it on top of the pineapple in the tin and smooth it out so it's level. Preheat oven to 350°F and bake for 35 minutes. Allow to cool for 5 minutes before turning out onto a plate. Serve with a dollop of ice cream while it's still warm.
Notes
Nutrition Information:
- fat 23g
- saturates 14g
- carbs 49g
- sugars 36g
- fibre 1g
- protein 5g
- low in salt 0.87g
