


Pineapple Upside-Down Cake

Intermed..





Introduction
This retro classic deserves pride of place on any dessert table .
Ingredients
- 6 fresh rings of pineapple
- 25g unsalted butter, melted
- 100g dark brown sugar
- glacé cherries
- 4 tbsp double cream
- 1/2 tsp ground cinnamon
- 150g plain white flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1/4 tsp bicarbonate of soda
- 150ml buttermilk
- 2 eggs
- 1 vanilla pod
- 125g unsalted butter, softened
- 150g sugar
Method
- 1. Preheat the oven to 180°C/350°F/gas mark 4.
- 2. Grill pineapple for 6 minutes on a griddle pan or under the grill. Remove and allow to cool. Leave one ring whole and cut the others in half.
- 3. Combine the brown sugar, cream, cinnamon and melted butter in a large frying pan over a low heat and stir until the sugar has melted.
- 4. Remove from the heat.
- 5. Arrange the pineapple pieces in a round cake tin, with a glacé cherry in the middle of each, before adding the toffee mixture.
- 6. Mix the flour, baking powder, salt and bicarbonate of soda together in a large bowl. Whisk the buttermilk, eggs and vanilla pod seeds in a separate bowl.
- 7. Cream the butter and sugar adding the butter milk gradually then adding the flour mix.
- 8. Blend until smooth (use a hand blender), then pour over the pineapple.
- 9. Bake for 35-40 minutes, allow to cool and serve in wedges.