Pineapple Upside-Down Cake

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Pineapple Upside-Down Cake

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This retro classic deserves pride of place on any dessert table .

Ingredients

  • 6 fresh rings of pineapple
  • 25g unsalted butter, melted
  • 100g dark brown sugar
  • glacé cherries
  • 4 tbsp double cream
  • 1/2 tsp ground cinnamon
  • 150g plain white flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/4 tsp bicarbonate of soda
  • 150ml buttermilk
  • 2 eggs
  • 1 vanilla pod
  • 125g unsalted butter, softened
  • 150g sugar

Instructions

  1. Preheat the oven to 180°C/350°F/gas mark 4.
  2. Grill pineapple for 6 minutes on a griddle pan or under the grill. Remove and allow to cool. Leave one ring whole and cut the others in half.
  3. Combine the brown sugar, cream, cinnamon and melted butter in a large frying pan over a low heat and stir until the sugar has melted.
  4. Remove from the heat.
  5. Arrange the pineapple pieces in a round cake tin, with a glacé cherry in the middle of each, before adding the toffee mixture.
  6. Mix the flour, baking powder, salt and bicarbonate of soda together in a large bowl. Whisk the buttermilk, eggs and vanilla pod seeds in a separate bowl.
  7. Cream the butter and sugar adding the butter milk gradually then adding the flour mix.
  8. Blend until smooth (use a hand blender), then pour over the pineapple.
  9. Bake for 35-40 minutes, allow to cool and serve in wedges.
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