Pineapple upside down cake: Difference between revisions
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Revision as of 17:14, 16 November 2014
| Pineapple upside down cake | |
|---|---|
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| Servings: | Serves 8 |
| Ready in: | 1 hour 10 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
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This colourful cake-come-pudding can be easily made from items found in a well kept kitchen cupboard.
Ingredients
topping
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 30 g butter, softened
- 30 g muscovado sugar or demerara sugar
- 2 tablespoons of apricot jam. Any jam or marmalade would be fine
- 220 g whole pineapple rings in juice
- Glacé cherries
cake mix
- 100 g butter, softened
- 100 g caster sugar
- 3 eggs
- 100 g self-raising flour
- 1 teaspoon baking powder
- 2 tablespoons milk
Mise en place
- Preheat the oven to 180° C (350° F - gas 4)
Method
topping
- Beat the softened butter, sugar and jam and spread in the base of a non-stick cake tin
- Arrange the pineapple rings in the base with a cherry in each pineapple ring and others dotted about as you wish
cake mix
- In a large bowl, mix the butter and caster sugar
- Beat in the eggs, one at a time, each with a 1 tablespoon of flour
- Sift the remaining flour into the bowl together with the baking powder
- Add the milk and mix really well
- Spoon the mixture over the pineapple rings and smooth over with a spatula
- Bake for 40 to 45 minutes until well risen and golden brown. To check if it is properly cooked, insert a skewer into the middle of the cake - it should come out clean if the cake is properly cooked
- Leave in the tin to cool for 5 minutes then loosen the edges with a spatula
- Place a large serving plate over the baking tray, turn everything over and tap the tray to release the cake.