Pineapple upside-down cake

 

• • Prep:15 mins
  • Cook:40 mins
• Easy
• Serves 6

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

Ingredients

For the topping

• 50g softened butter
• 50g light soft brown sugar
• 7 pineapple rings in syrup, drained and syrup reserved
• 7 glacé cherries

For the cake

• 100g softened butter
• 100g golden caster sugar
• 100g self-raising flour
• 1 tsp baking powder
• 1 tsp vanilla extract
• 2 eggs

Method

• STEP 1

  Heat oven to 180C/160C fan/gas 4.

• STEP 2

  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.

• STEP 3

  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.

• STEP 4

  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.