Pineapple upside-down cake

Pineapple upside-down cake

By
From
Baking
Serves
6-8
Photographer
Vanessa Levis

Serve this dessert cake hot with ice cream, egg custard or a sweet sauce.

Caramel

Ingredients

Quantity Ingredient
75g butter, softened
75g firmly packed brown sugar

Decoration

Quantity Ingredient
3 rings canned pineapple
6 glace cherries
6 walnut halves

Cake

Quantity Ingredient
225g self-raising
1/2 teaspoon salt
60g butter
165g caster sugar
1 egg, well whisked
1/2 cup milk

Method

  1. Preheat the oven to 180°C. Grease and line a 20 cm round cake tin.
  2. To make the caramel, cream the butter with the sugar. Spread over the bottom and side of the prepared tin.
  3. To make the decoration, halve the pineapple rings horizontally to make six thin rings; arrange these on the caramel and decorate with cherries and walnuts.
  4. For the cake, sift the flour and salt together three times.
  5. Using an electric mixer, cream the butter with the sugar, then beat in the egg until light and fluffy. Stir in the sifted flour alternately with the milk. Spoon the cake mixture carefully on top of the pineapple arrangement in the tin.
  6. Bake for 50–60 minutes. Invert onto a serving plate as soon as the cake is removed from the oven. Leave for a few minutes then remove the tin.
Tags:
baking
bakery
margaret
fulton
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