This pineapple upside down cake has an unusual texture that makes it somehow very luxurious. The recipe isn’t exactly easy but it isn’t exactly hard either. If I hadn’t eaten one of the pineapple halves, there would have been the perfect amount in one tin. So one tin is fine as long as you don’t help yourself to a quick pineapple snack before you start. You could use pears, plums and even apples if you don’t want to use pineapple – but who doesn’t love pineapple?
Pineapple Upside-down Cake Recipe
For the base/top of the cake
Tin of pineapple rings
4 tbs (60g) butter
3/4 cup brown sugar
For the actual cake
1 3/4 cups flour
1 tsp baking powder
1/4 tsp salt
1/8 tsp nutmeg
2 large eggs
2 tsp vanilla
3/4 cup (185 g) softened butter
1 cup sugar
1/2 cup milk
Melt butter (60g) and brown sugar in a small pan till bubbles appear.
When the bubbles appear, take it off heat and pour into a lightly greased cake pan.
On top of the syrup arrange the pineapple on top. Helps if you cut the rings in half.
Put all dry ingredients into a bowl and mix.
In another bowl, whisk eggs and vanilla together.
In yet another bowl, beat butter until pale and fluffy.
Gradually add sugar and beat for 2-3 minutes.
Gradually add egg mixture.
Add flour and milk in 2 additions, alternating between the 2
Mix until smooth, but don’t over mix.
Pour batter onto pineapple rings and syrup.
Bake for about 35-45 minutes or until cooked.
Leave cake to cool in pan for about 10 minutes, then turn out onto a plate.
Then stand back and quietly congratulate yourself on such a marvellous looking cake!