Pineapple upside down cake: Difference between revisions
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<span class="review"><span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Just like Mum used to make</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5</span> | |||
<span class="reviewDesc">Tasting this again bought back memories from 50 odd years ago!</span> | |||
<span class="reviewAuthor">[[User:Chef|Jerry]] </span></span> | |||
}} | }} | ||
This colourful cake-come-pudding can be easily made from items found in a well kept kitchen cupboard. | This colourful cake-come-pudding can be easily made from items found in a well kept kitchen cupboard. | ||
Revision as of 13:44, 23 December 2021
| Pineapple upside down cake | |
|---|---|
Best recipe reviewJust like Mum used to make 5/5 Tasting this again bought back memories from 50 odd years ago! Jerry |
| Servings: | Serves 8 |
| Calories per serving: | 242 |
| Ready in: | 1 hour, 5 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 20th January 2013 |
This colourful cake-come-pudding can be easily made from items found in a well kept kitchen cupboard.
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
- 8 Glacé cherries
cake mix
- 100 g butter, softened
- 100 g caster sugar
- 3 free range 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.
Serving suggestions
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