Would you believe this is my first pineapple upside down cake or upside down anything (intentionally!). I got this recipe from reliable BBC Good Food - I don't think I've tried a bad recipe yet. It was fairly simple to make and tasted good. The sponge was light and moist from the pineapple syrup and I also like the way it looks. It was quite a flat cake so I'm not sure if I did something wrong or it's not meant to rise very much. Any ideas?
creating the top of the cake from the bottom
adding sponge batter on top of the fruits
voila! Recipe from BBC Good Food website
For the topping
50g softened butter
50g light brown soft sugar
7 pineapple rings in syrup
glace cherry
For the cake
100g softened butter
100g golden caster sugar
100g self-raising flour
1 teaspoon baking powder
1 teaspoon vanilla extract
2 eggs
- Preheat oven to 180C.
- Make the topping by beating the butter and sugar together until creamy.
- Spread over the base and a quarter of the way up the sides of a 20cm round cake tin.
- Arrange the pineapple rings on top, then place cherries in the centre of the rings.
- Place the cake ingredients in a bowl along with 2 tablespoon of the pineapple syrup and using an electric whisk, beat to a soft consistency.
- Spoon into the tin on top of the pineapple and smooth it out so it's level.
- Bake for 35 minutes.
- Leave to stand for 5 minutes, then turn out onto a plate.
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