Pineapple upside-down cake

Pineapple upside-down cake

Everyone loves a dressy upside-down cake.

Ingredients

  • ½ pineapple
  • 75g brown sugar
  • 50g melted butter and 175g soft butter
  • 3 eggs
  • 150g castor sugar
  • 1 tsp vanilla extract
  • 200g self-raising flour
  • ½ tsp baking powder

 

Method

Pre-heat oven to 180C.

Peel pineapple, cut in half then core and cut into slices. Grease and line a 20-centimetre cake tin with paper and arrange pineapple slices (overlapping slightly) in the base. Sprinkle brown sugar over pineapple then drizzle with melted butter.

Whiz soft butter, eggs, castor sugar and vanilla briefly in a food processor until combined then remove to a bowl. Combine flour and baking powder and fold into cake batter. Spoon mixture on top of sliced pineapple and bake for 55-65 minutes or until a skewer comes out clean.

Rest in tin for five minutes before inverting onto a plate. Cake is best eaten on the day it is made.