Pineapple Upside Down Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This makes a fabulous pudding - warm or cold with cream or ice cream, or a luscious afternoon tea cake. A family favourite that my kids ask for often. Ingredients:
60 g butter (or margarine) |
1/2 cup brown sugar |
300 -400 g tinned pineapple rings |
8 -10 glace cherries (optional) |
60 g butter (or margarine) |
1/2 cup white sugar (or raw or golden granulated) |
1 egg |
1/2 teaspoon vanilla essence |
170 g flour (1 1/3 cups) |
2 teaspoons baking powder |
1/2 cup milk |
Directions:
1. Make the topping:.
2. Cream butter and sugar and spread over the base of a deep cake tin. A loose bottomed tin can make it easier to remove the cake later - or you can line it with a piece of baking paper if you're nervous!
3. Arrange fruit on top. If you like you can put a glace cherry in the centre of each pineapple ring.
4. Make the sponge:.
5. Cream butter and sugar.
6. Add beaten egg and vanilla.
7. Add sifted flour and baking powder alternately with milk (or use juice - not syrup - from the tin instead of milk).
8. Pour sponge mixture on top of fruit.
9. Bake at 180°C for 40 minutes, or until a skewer comes out clean.
10. Let stand for a few minutes before inverting onto a plate.
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