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January 14, 2011

Pineapple Upside down Cake

Pineapple Upside Down Cake
Pineapple Upside down Cake
Ingredients:

Butter 50 gram
Brown sugar 50 grams
Pineapple 7 slices
Cherry 7

Sponge:

Butter 100 grams
Caster sugar 100 grams
Self-raising flour 100 grams
Baking powder 1 teaspoon
Pineapple syrup 2 tablespoons
Vanilla essence 1 teaspoon
Eggs 2

Direction:

Topping:

Heat oven to 180C/160C. 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, and then place cherries in the centers of the rings.

Sponge:

Place the cake ingredients in a bowl along with 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 25-30 minutes. Leave to stand for 5 minutes, and then turn out onto a plate. Serve warm with a scoop of ice cream.