Pineapple Upside Down Cake
Sometimes we forget how good the most basic recipes can be. This is one seriously fine cake!!! I really hope a few of you give it a go and have the same "yes yes yes yes" reaction that we do!!
It's fun to make - the batter ends up sooo smoooth - it's mouthwatering all by itself!
Doesn't matter what sort of tin you use - also if the cake smells a little burnt don't worry - it's just the butter and brown sugar combo caramelising (better have another piece just to check). If it smells a lot burnt??? you'll probably still eat it!!!
Best eaten warm on it's own but you could add some Vanilla Ice cream - I think cream would be a bit too rich and distract from the flavour.
Good Luck!!!
Pineapple Upside Down Cake
Ingredients
Batter
125grams Butter ¾ cup castor sugar
2 eggs 2 cups S.R. Flour
¼ cup milk combined with ¼ cup pineapple juice
Sauce
60 grams Butter ½ cup brown sugar
470 gram tin pineapple slices- drained
Method
Batter
Cream butter and sugar well. Add eggs one at a time – beat well.
Fold in sifted flour alternating with juice and milk combination. Beat until smooth.
Sauce
Blend softened butter with brown sugar until just combined. Spread over base of greased cake tin. Top with pineapple slices. Carefully spread cake mix over pineapple pieces. Bake for 1 hour at 180 C Allow to stand in tin 5 mins only – turn onto plate.
Just had a piece. I can definitely confirm that this cake is really good!
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