Pineapple upside-down cake

Pineapple upside-down cake

  • serves 8
  • Easy
Go retro with this recipe for pineapple upside-down cake. By roasting the pineapple before baking you lose some of the water and get a neater-looking cake.
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Ingredients

  • pineapple 1 small, peeled, cored and cut into chunks
  • soft light brown sugar 2 tbsp
  • unsalted butter 115g, softened plus 50g for the tin
  • golden caster sugar 175g, plus 3 tbsp
  • glacé cherries 7, halved (optional)
  • eggs 3
  • vanilla extract 1 tsp
  • plain flour 225g
  • baking powder 2 tsp
  • milk 50-75ml

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Put the pineapple chunks on a baking tray and cook for 10 minutes.

  • Step 2

    Sprinkle with the brown sugar and cook for a further 10 minutes. Allow to cool completely on the tray.

  • Step 3

    Butter the sides and base of a solid-based, 22cm, round cake tin, adding a thick layer of butter to the base of the tin. Sprinkle 3 tbsp of the caster sugar over the butter. Arrange the caramelised pineapple pieces in a single layer in the bottom of the tin as neatly or haphazardly as you like.

  • Step 4

    Add cherries for extra retro points, if you like.

  • Step 5

    Beat the 115g butter and the sugar in a bowl until light and fluffy. Add the eggs, one at a time, beating well between each, then beat in the vanilla.

  • Step 6

    Sieve the flour into the bowl, add the baking powder and a pinch of salt and fold into the batter with a metal spoon. Add the milk to make a smooth, spoonable batter.

  • Step 7

    Spoon the batter over the pineapple slices and smooth the top. Bake for 50 minutes – 1 hour until a metal skewer comes out clean.

  • Step 8

    Leave to cool for 5 minutes, then gently tip out onto a plate.

Nutritional Information

  • Kcals 457
  • Fat 19.4g
  • Saturates 11.5g
  • Carbs 63.3g
  • Sugars 41.4g
  • Fibre 2.2g
  • Protein 5.8g
  • Salt 0.4g
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