Pineapple upside down cake
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 10
Skip to ingredients
- 4 eggs beaten
- 200 g golden caster sugar
- 1 tsp vanilla extract
- 200 g plain flour
- 2 tsp baking powder
- 125 g unsalted butter plus extra for greasing
Topping
- 4 eggs beaten
- 200 g golden caster sugar
- 1 tsp vanilla extract
- 200 g plain flour
- 2 tsp baking powder
- 125 g unsalted butter plus extra for greasing
- 40 g unsalted butter
- 4 tbsp golden syrup
- 425 g canned pineapple rings
- 4-6 glance cherries
Method
step 1
preheat the oven to 160 c /325 f /gas mark 3 grease a 23-cm deep tin with a solid base and line the base with baking paper.step 2
To make the topping place the butter and the golden syrup in a heavy based saucepan and heat gently until melted.Bring to the boil and boil for 2-3 minutes stirring until slightly thickened and toffee like.step 3
Pour the syrup into the base of the prepared tin. Arrange the pineapple rings and glance cherries in 1 layer over the syrup.step 4
Place the eggs,sugar and vanilla extract in a large heatproof dish over a saucepan of gently simmering water and whisk with an electric mixer for about 10-15 minutes until thick enough to leave a trail when the whisk is lifted .Sift in the flour and baking powder and fold in lightly and evenly with a metal spoon.step 5
Fold the melted butter into the mixture with a metal spoon until evenly mixed.Spoon into the prepared tin and bake in the preheated oven for 1-1 1/4 hour or until well risen, firm and golden brown.step 6
Leave to cool in the tin for 10 minutes then carefully turn out onto a serving plate serve warm or cold
