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Pineapple upside-down cake
Tuesday, 17 January 2017 - 10:22 | Views - 2,309
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, 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
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