Pineapple Upside Down Cake Food

PINEAPPLE UPSIDE-DOWN CAKE

Pineapple upside-down cake image

This retro pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories

Provided by Sara Buenfeld

Time 55m

Number Of Ingredients 10

Ingredients

50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained and syrup reserved
7 glacé cherries
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 eggs

Steps:

Heat oven to 180C/160C fan/gas 4.
For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
Spoon into the tin on top of the pineapple and smooth it out so it's level. Bake for 35 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.

Nutrition Facts : Calories 407 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 36 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.87 milligram of sodium