Pineapple Upside-down Cake
Prep time: 1hrs | Serves: 8
Ingredients:
For the Topping:
80g unsalted butter
120g light brown sugar
7 pineapple rings
7 glacé cherries
For the Sponge:
200g unsalted butter, softened
200g caster sugar
4 medium eggs
200g self-raising flour
5g baking powder
2g sea salt
5g vanilla extract
30g whole milk
Method:
Preheat your oven to 180°C (fan 160°C). Grease and line a 23cm round cake tin, ensuring the base is well lined.
Melt the 80g butter and pour it evenly into the base of the tin. Sprinkle the light brown sugar evenly over the melted butter to create the caramel layer.
Arrange the pineapple rings neatly over the sugar mixture. Place a glacé cherry in the centre of each ring if using. Set aside.
In a large bowl, cream together the softened butter and caster sugar for 3–4 minutes until pale and fluffy.
Add the eggs one at a time, beating well after each addition. If the mixture begins to curdle, add a spoonful of flour.
Sift together the self-raising flour, baking powder and sea salt. Fold gently into the mixture.
Stir in the vanilla extract and milk until smooth and evenly combined.
Carefully spoon the batter over the arranged pineapple, spreading gently without disturbing the pattern.
Bake for 40–50 minutes until golden and a skewer inserted into the centre comes out clean. If browning too quickly, loosely cover with foil.
Allow to rest in the tin for 10 minutes.
Carefully run a knife around the edge, place a serving plate over the tin and confidently flip the cake upside down. Lift off the tin and parchment gently to reveal the caramelised topping.
Taste and adjust next time if needed — a touch more brown sugar for deeper caramel or a splash of rum in the topping for warmth.
Storage:
Store in an airtight container at room temperature for up to 2 days. Best enjoyed slightly warm. Suitable for freezing for up to 1 month.
