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Pineapple Upside Down Cake

I love that this cake looks really pretty on the table and is easy to make. Its a classic from my childhood and should be more popular than it is. If you don't have enough ingredients to make the topping (or are in a rush) use a couple of large spoons of golden syrup and pop the fruit on top.

50g softened butter
50g light soft brown sugar
7 pineapples rings in syrup, drained and syrup
A few glacé cherries
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs

1. Heat oven to 160 C.
2. Make 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 20-21 cm round cake tin. 
3. Arrange pineapple rings on top, then place cherries in the centers of the rings
4. Make the sponge -  place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and mix to a soft consistency. 
5. Spoon into the tin on top of the pineapple and smooth it out so it’s level. If you make a slight depression in the middle it helps stop the top rising in the middle.
6. Bake for 35 mins. 
7. Leave to stand for 5 mins, then turn out onto a plate.

Adapted from here.

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