Pineapple upside-down cake
- Preparation and cooking time
- Total time
- Serves 8
- 1 small pineapple, peeled, cored and cut into chunks
- 2 tbsp soft light brown sugar
- 115g unsalted butter, softened plus 50g for the tin
- 175g golden caster sugar, plus 3 tbsp
- 7 glacé cherries, halved (optional)
- 3 eggs
- 1 tsp vanilla extract
- 225g plain flour
- 2 tsp baking powder
- 50-75ml milk
- 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.