Pineapple Upside-Down Cake Recipe
Ingredients
For The Topping:
- 50 g Butter
- 50 g Brown Sugar
- 7 Pineapple Rings In Syrup
- 7 Cherries
For The Cake:
- 100 g Butter
- 100 g Caster Sugar
- 100 g Self Rising Flour
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
- 2 Eggs
Instructions
- Heat oven to 180C/160C fan/gas 4.
For The Topping:
- Beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
- Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. 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.