Pineapple Upside-Down Cake Recipe
Ingredients
- 50g softened butter
- 50g light soft brown sugar
- 7 pineapple rings in syrup, drained and syrup reserved
- 7 glacé cherries
- 100g softened butter
- 100g golden caster sugar
- 100g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 egg
Method
1.Heat the oven to 180C/160C.
2. Next,mix 50g softened butter and 50g light soft brown sugar together until it becomes creamy. Spread it over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top then place 7 glacé cherries in the centers of the rings.
3.Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 table spoon of vanilla extract and 2 eggs in a bowl along with 2 table spoons of the pineapple syrup. Using an electric whisk, beat to a soft consistency.
4.Spoon the mixture into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins. Leave it to stand for 5 mins, then turn it out onto a plate. Serve warm with a scoop of ice cream.
