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Pineapple upside-down cake
Tuesday, 17 January 2017 - 10:22 | Views - 2,441
Ingredients
For the topping
50g softened butter
50g light soft brown sugar
7 pineapple
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 egg
Prep: 15 MINS
Cook: 40 MINS
Method
1)Heat oven to 180C/160C fan/gas 4.
For the topping
50g softened butter
50g light soft brown sugar
7 pineapple
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 egg
Prep: 15 MINS
Cook: 40 MINS
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.
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.
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.
Bake for 35 mins.
Leave to stand for 5 mins, then turn out onto a plate.
Serve warm with a scoop of ice cream
Serve warm with a scoop of ice cream
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