Pineapple Upside-Down Cake

Here’s a recipe I baked from my Hummingbird Bakery Home Sweet Home book.

What you’ll need:

200g unsalted butter, softenedIMG_1796
200g caster sugar, + 3tbsp for sprinkling
4 large eggs
200g plain flour, + extra for dusting
2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
90ml pineapple juice (from tin)
6 slices tinned pineapple

What you do:

Preheat the oven to 170c. Grease a 9″ cake tin with butter and dust with flour.

Cream the butter and sugar with an electric whisk or in a freestanding mixer.

Add the eggs one at a time, mixing well.

Sift the flour, baking powder, bicarb and salt into a separate bowl. Then add the dry mix to the batter and mix well to form a smooth mixture. Add the pineapple juice and mix again.

Pineapple Upside Cake

Sprinkle the additional sugar into the prepared tin. Arrange the pineapple slices around the tin, including one in the middle, press flat. Pour the cake batter over the pineapple.

Pineapple Upside Down Cake

Bake for approx 35-45 minutes until golden brown.

As soon as I put mine in the oven I noticed it was leaking onto to the oven shelf below. Aaaarrrrrggghhhh. Wasn’t anything I could do about it at that point, I just had to wait and see how much would be left to the actual baked cake.

Leave the cake to cool a little in the tin then turn out onto a plate.

Pineapple Upside Down Cake

Despite losing some to the oven floor, and the cake not being as deep as the photo in the book, it was scrummy! Really light sponge and moist with the the tangy edge of the pineapple.

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4 thoughts on “Pineapple Upside-Down Cake

  1. shazjera says:

    OMG Lindsay. I learnt to bake this in secondary school and then made my family eat one every week for AGES hahaha (and sausage plait too).

    Memories …

    Looks yummy. I think it’s a success despite losing some of the mixture πŸ˜€

    Liked by 1 person

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