Name: Pineapple upside-down cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 9
Ingredients: 60 gram butter; 1/2 cup (110g) firmly packed brown sugar; 450 gram canned pineapple slices in syrup; 13 red glacé cherries; 125 gram butter, extra; 1/2 cup (110g) firmly packed brown sugar, extra; 2 eggs; 2 cup (300g) self-raising flour; 1/4 cup (60ml) milk

Pineapple upside-down cake

Upside down cakes make a fabulous and impressive dessert. Pineapple is caramelised on the bottom of the pan and the cake is flipped after cooking to produce the signature look.

Serves 9

Prep

20M

Cook

Total

1H 20M

Ingredients

60 gram butter

1/2 cup (110g) firmly packed brown sugar

450 gram canned pineapple slices in syrup

13 red glacé cherries

125 gram butter, extra

1/2 cup (110g) firmly packed brown sugar, extra

2 eggs

2 cup (300g) self-raising flour

1/4 cup (60ml) milk

Method

1.Preheat oven to 180°C/350°F. Grease a 22cm (9-inch) square cake pan, line base and sides with baking paper.

2.Beat butter and sugar in a small bowl with an electric mixer until just combined. Spread mixture on base of pan.

3.Drain pineapple slices, reserving ¼ cup (60ml) of the syrup. Arrange pineapple and cherries on butter mixture.

4.Beat extra butter and extra sugar in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, until just combined. Fold in sifted flour and combined reserved syrup and milk in batches until smooth. Spread mixture carefully over pineapple.

5.Bake cake 1 hour. Stand cake in pan for 5 minutes before turning out onto a serving plate.

Store cake in an airtight container at room temperature for 1 day or in the fridge for 2 days.
Note

Women's Weekly Food

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