This article was written for Annabel & Grace, which is now part of Rest Less.
As I only had a small cake tin, fresh (rather than tinned) pineapple, and muscovado sugar (rather than light soft brown) mine looked like this:
But, hey, it might have been the Ugly Sister but it still tasted fabulous!
Pineapple Upside Down Cake
For the topping
50g softened butter
50g light soft brown sugar
Fresh pineapple, cubed (about a half of one whole pineapple)
Glacé cherries (I used black cherries in Kirsch out of a jar)
For the cake
100g softened butter
100g golden caster sugar
100g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
2 tbspn milk
How to prepare
Heat oven to 180C/160C fan/gas 4. For the topping, beat the butter and sugar together until creamy. Spread over the base of a 20cm round cake tin. If it has a detachable base, you might like to line the tin with baking paper. I didn’t and some of the lovely caramel leaked out. Arrange pineapple on top, then place lots of cherries in the gaps.
Place the cake ingredients in a bowl 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 or some vanilla custard.