Classic Pineapple Upside Down Cake Recipe
Yummy Pineapple Upside Down Cake are never shared at my home. Everyone is crazy about these wonderful cakes. Use this brilliant recipe to make a delicious Pineapple Upside Down Cake
Ingredients
5 oz. plus 1 teaspoon butter, softened
2 tablespoons soft brown sugar
1 medium sized fresh pineapple, peeled, cored and cut into 9 rings or 14 oz. canned pineapple rings, drained
9 glace cherries
4 oz. sugar
2 eggs
6 oz. self raising flour, sifted
3 tablespoons milk
1 inch piece angelica cut into 18 leaves
Directions
Preheat the oven to moderate 350°F (Gas Mark 4, 180°C).
With the teaspoon of the butter, lightly grease the sides of an 8 x 8 inch cake tin.
Cut 1 ounce [2 tablespoons] of the remaining butter into small pieces and dot them over the base of the tin.
Sprinkle the brown sugar carefully over the top.
Arrange the pineapple slices decoratively on top of the sugar, and place a glace cherry in the centre of each ring.
Set the cake tin aside.
In a medium sized mixing bowl, beat the remaining butter with a wooden spoon until it is soft and creamy.
Add the sugar and cream it with the butter until the mixture is light and fluffy.
Add the eggs, one at a time, beating well until they are thoroughly blended.
Using a large metal spoon, fold in the flour.
Stir in enough of the milk to give the batter a dropping consistency.
Spoon the batter into the cake tin, being careful not to dislodge the glace cherries.
Smooth down the top of the batter with a flat bladed knife.
Place the cake tin in the centre of the oven and bake the cake for 50 minutes to 1 hour or until the cake is golden brown and a skewer inserted into the centre of the cake comes out clean.
Remove the tin from the oven and allow the cake to cool for 5 minutes.
Run a knife around the sides of the cake.
Invert a serving dish over the cake tin and reverse the two.
The cake should slide out easily.
Decorate each cherry with two angelica leaves, if desired.
With the teaspoon of the butter, lightly grease the sides of an 8 x 8 inch cake tin.
Cut 1 ounce [2 tablespoons] of the remaining butter into small pieces and dot them over the base of the tin.
Sprinkle the brown sugar carefully over the top.
Arrange the pineapple slices decoratively on top of the sugar, and place a glace cherry in the centre of each ring.
Set the cake tin aside.
In a medium sized mixing bowl, beat the remaining butter with a wooden spoon until it is soft and creamy.
Add the sugar and cream it with the butter until the mixture is light and fluffy.
Add the eggs, one at a time, beating well until they are thoroughly blended.
Using a large metal spoon, fold in the flour.
Stir in enough of the milk to give the batter a dropping consistency.
Spoon the batter into the cake tin, being careful not to dislodge the glace cherries.
Smooth down the top of the batter with a flat bladed knife.
Place the cake tin in the centre of the oven and bake the cake for 50 minutes to 1 hour or until the cake is golden brown and a skewer inserted into the centre of the cake comes out clean.
Remove the tin from the oven and allow the cake to cool for 5 minutes.
Run a knife around the sides of the cake.
Invert a serving dish over the cake tin and reverse the two.
The cake should slide out easily.
Decorate each cherry with two angelica leaves, if desired.
