BAKED BY A BRUNETTE

PINEAPPLE UPSIDE-DOWN CAKE

 

Pineapple upside-down cake is a classic recipe that is simple to make but looks impressive. I always have a slight panic when it comes to taking it out of the tin... what if it’s stuck? What if it doesn’t look golden and delicious? What if the cherries have died the sponge red? But with this recipe none of that has ever happened and as I tuck into a large warm slice I always convince myself that it is one of my 5 a day because it has pineapple in it after all!

 

Ingredients- 

 

For the topping-

 

75g softened butter

75g light soft brown sugar

5 pineapple rings, tinned or fresh

Glace or fresh cherries

 

For the sponge-

 

2 eggs

1 tsp baking powder

1 tsp vanilla extract

100g softened butter

100g golden caster sugar

100g self-raising flour

 

Method

 

1. Preheat the oven to 180˚C

2. For the topping beat the butter and sugar together until creamy and spread over the base and half way up the sides of a 20-21 cm round cake tin

3. Arrange the pineapple rings and cherries into the pattern of your choice on top of the sugar and butter layer

4. Place all of the cake ingredients in a bowl and whisk until a soft cake batter has been formed

5. Pour on top of the pineapple layer and smooth over with a palette knife

6. Bake in the preheated oven for approximately 35 minutes or until golden and a skewer can be removed clean when inserted into the middle

7. Leave to stand for 5 minutes then turn out onto a plate

 

Tip- If you have used tinned pineapple why not add 3 tbsp of the syrup to the cake batter for an even stronger pineapple flavour!