Pineapple Upside Down Cake

  • Total Time

    55m
    • Prep Time

      15m
    • Bake Time

      40m
  • Serves

    6
  • Skill Level

    Easy
  • Dietary Needs

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Most cake bakers will know that the bottom of your cake when removed from the tin always looks better than the top and there is no better example of this than with the Pineapple Upside Down cake. 

Method

  1. Preheat the oven to 180°C (160°C / gas 4) Grease  a 20cm (8") circular cake tin and line the base with a circle of baking parchment.

  2. For the topping, cream together 60g of butter, 60g Light Muscovado sugar and vanilla extract until light and fluffy, then spread across the base of the tin, on top of the parchment paper. 

    • 60g Unsalted Butter (Softened)
    • 60g Unrefined Light Muscovado Sugar (We Like Billington's)
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
  3. Arrange the circles of pineapple on top of the mixture in the tin and fill the centre of the circles with the glace cherries. 

    • 7 Pineapple Rings (Tinned)
    • 7 Glace Cherries
  4. To make the cake batter, beat together all of the cake ingredients in a food mixer until light and fluffy. This might take a few minutes. Once it has reached the right consistency, spoon the batter on top of the pineapple mixture and use a pallet knife or back of the spoon to smooth out the mixture.

    • 110g Unsalted Butter (Softened)
    • 110g Caster Sugar (we like Silver Spoon)
    • 110g Self-Raising White Flour
    • 1½ tsp Baking Powder
    • 1 tsp Vanilla Extract (We Like Nielsen Massey)
    • 2 Free Range Large Egg(s)
  5. Bake the cake in the oven for 35 minutes, until golden in colour and baked throughout.

    Top Tip: How to Tell if your Cake is Baked?
  6. When you remove the cake from the oven, leave it inside the tin for approximately 10 minutes before turning it over and releasing. Allow to cool on a wire cooling rack before serving. 

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