What time is it? Pineapple upside down cake time!!
Yeap, the last time I baked these babies was probably 15 years ago! They were one of the first cakes i learnt to bake in school. I used to love baking them because they are so easy to make, fail-safe and absolutely yummy! The rich full mouthfeel of a dense caramelly butter cake, set off by the refreshing tartness of the pineapple, makes for really happy tummy times.
RECIPE
Pineapple Upside Down Cake
(http://www.bbcgoodfood.com/recipes/5562/pineapple-upsidedown-cake)
For the topping
- 50g softened butter
- 50g light soft brown sugar
- 7 pineapples rings in syrup, drained and syrup
- glacé cherry
For the cake
- 100g softened butter
- 100g golden caster sugar
- 100g self-raising flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 2 eggs
- Heat oven to 180C/160C fan/gas 4.
- For the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20-21cm round cake tin.
- Arrange pineapple rings on top, then place cherries in the centres of the rings.
- Place the cake ingredients in a bowl along with 2 tbsp 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 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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