EASY PINEAPPLE UPSIDE DOWN CAKE
An easy to make classic upside down cake which is also perfect served warm as a dessert.
- 50 g butter plus extra for greasing
- 75 g light brown sugar
- Cake:
- 5 – 6 pineapple rings
- 5 – 6 glaze cherries
- 125 g butter, softened
- 125 g golden caster sugar or light brown sugar
- 2 large eggs
- 125 g self-raising flour
- ½ teaspoon vanilla extract
Preheat the oven to 180°C (160°C fan)/350°F/gas mark 4. Lightly grease a 20 cm shallow round cake tin.
Melt the butter and brown sugar in a pan on the stove stirring until combined. Pour into the base of the cake tin.
Arrange the pineapple rings and cherries in the base of the pan.
Cake:
Beat the butter and sugar together until very light and fluffy. Then beat in the eggs one at a time, beating well after each addition. Add a tablespoon of flour with the second egg.
Beat in the vanilla extract, then fold in the remaining flour. Spoon into the cake tin and carefully spread level over the pineapple.
Bake for 35 minutes or until the cake is springy to the the touch.
Allow to cool in the tin for 5 minutes then carefully flip out onto a serving plate. Serve straight away or allow to cool before serving.
Nota:
Ek het die koek in ‘n silikoon koekpan gebak, so die pynappels het nie baie donker gebak nie.
Recipe posted by Bernadene Prinsloo
Photo: Bernadene Prinsloo
