Microwave Pineapple Upside-Down Cake |
|
 |
Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
|
This is the Day to Day Cookery version by IM Downes. It is a beautiful cake, arguably better than the oven-baked version. Ingredients:
1/3 cup brown sugar |
2 tablespoons butter or 2 tablespoons margarine |
3 slices canned pineapple |
9 glace cherries |
60 g butter or 60 g margarine |
1/3 cup caster sugar |
1 large egg |
1/4 cup milk |
1 cup self-raising flour |
1 teaspoon cinnamon, ground |
1 teaspoon ginger, ground |
Directions:
1. Grease an 18cm round dish and place a greased circle of paper in the base.
2. For the caramel, cream brown sugar and 2 tablespoons butter and spread over base.
3. Arrange a slice of pineapple in the centre with half circles around it. Fill spaces with cherries.
4. For the cake mixture, beat 60g butter and sugar to a cream. Add egg and mix carefully without beating.
5. Add the sifted dry ingredients alternately with the milk and mix.
6. Pour mixture over caramel and fruit.
7. Cook on MEDIUM-HIGH (70%) for 6-7 minutes or until just firm in the centre. (I had to put mine on for an extra 2 minutes and 50 seconds, it will vary according to your microwave).
8. Allow to stand for 2-3 minutes before turning out onto a plate.
9. Serve hot with custard or cream, or warm for morning tea.
|
|