Sunday, 21 April 2013

pineapple upside-down cake

Pineapple upside-down cake

Ingredients

FOR THE TOPPING

  • 50g softened butter
  • 50g light soft brown sugar
  • 7 pineapples rings in syrup, drained and syrup
  • glacĂ© cherry

FOR THE CAKE

  • 100g softened butter
  • 100g golden caster sugar
  • 100g self-raising flour
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 2 eggs 
 this cake is a very nice cake that can be served with wiped cream, ice cream anything like that,
in the recipe it uses tin pineapple but you can use fresh just make shore that your pineapple is not to thick and that it is stored in a cool place so that it doesn't go brown before cooking. you also need to keep the cake stored in the same conditions as you will a normal cake.

Method

  1. Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin. Arrange pineapple rings on top, then place cherries in the centres of the rings.
  2. Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and, 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 or wiped cream