Pineapple upside down cake: Difference between revisions
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{{RecipeMethod | {{RecipeMethod | ||
| Beat the softened [[Butter|butter]], [[Sugar|sugar]] and [[Jam|jam]] and spread in the base of a non-stick cake tin | | Beat the softened [[Butter|butter]], [[Sugar|sugar]] and [[Jam|jam]] and spread in the base of a non-stick cake tin | ||
| Arrange the | | Arrange the [[pineapple]] rings in the base with a [[Cherry|cherry]] in each [[Pineapple|pineapple]] ring and others dotted about as you wish | ||
}} | }} | ||
'''cake mix''' | '''cake mix''' | ||
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| Add the [[Milk|milk]] and mix really well | | Add the [[Milk|milk]] and mix really well | ||
| Spoon the mixture over the [[Pineapple|pineapple]] rings and smooth over with a spatula | | Spoon the mixture over the [[Pineapple|pineapple]] rings and smooth over with a spatula | ||
| [[Bake]] for 40 to 45 minutes until well risen and golden [[Brown|brown]]. To check if it is properly cooked, | | [[Bake]] for 40 to 45 minutes until well risen and golden [[Brown|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 | | 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. | | Place a large serving plate over the [[baking tray]], turn everything over and tap the tray to release the cake. | ||
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[[Category:Fruit recipes]] | [[Category:Fruit recipes]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
Revision as of 10:21, 21 July 2014
| Pineapple upside down cake | |
|---|---|
 |
| 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.