Fyffes Pineapple Upside Down Cake

Fyffes Pineapple Upside Down Cake

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Fyffes Pineapple Upside Down Cake

  • For the topping:
  • 55g unsalted butter, melted
  • 50g light brown sugar
  • 6-8 slices fresh pineapple, core removed
  • Glacé cherries

For the cake:

  • 100g unsalted butter, softened
  • 100g golden caster sugar
  • 100g self raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs, lightly beaten
  • 2 tbsp milk

Method:

  1. Pre-heat oven to 180°C/160°C Fan/gas 4 and line the bottom of a 20cm (8 inch) cake pan with a round of parchment paper.
  2. Pour the melted butter into the pan, then sprinkle with the sugar. Arrange the pineapple rings in the pan, then place a glacé cherry in the gaps.
  3. For the cake, place all of the ingredients in a large bowl, then beat with an electric mixer just until combined. Pour cake batter into the cake tin on top of the pineapple, then smooth out the surface with a spatula.
  4. Bake for about 35 minutes, until a toothpick inserted into the cake comes out clean.
  5. Leave to cool in the cake tin for 5-10 minutes, then carefully turn out warm cake onto a serving plate, peel away the parchment paper.
  6. Serve while still warm with a scoop of ice-cream, or leave to enjoy when cooled.

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