Get fruity with this pineapple upside-down cake recipe!
This family favourite cake was a success on our radio feature, The Breakfast Bake-off, this week, as Presenter Matt James made...
Pineapple upside-down cake!
Marketing Manager Eleanor rated it an 8-out-of-10 which is a brilliant score for Matt James as this is something his mum made for him growing up and has a lot of sentimental value! Digital Content Creator Georgina rated it a 6.5-out-of-10 as she felt like something was missing from it...CUSTARD!
Tune into tomorrow's Breakfast show as Georgina will be trying it with custard!
We didn't want you to miss out so check out this recipe to make your own pineapple upside-down cake:
For the topping:
- 50g softened butter
- 50g light soft brown sugar
- 7 pineapple rings in syrup, drained and syrup reserved
- 7 glacé cherries
For the cake:
- 100g softened butter
- 100g golden caster sugar
- 100g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 eggs
Instructions:
- Heat oven to 180C/160C fan/gas 4.
- For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings.
- Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. 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 mins. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream.
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Enjoy your pineapple upside-down cake! Don't forget to tag us in anything online - we want to see your Monday bake-off creations!
