RECIPE: PINEAPPLE UPSIDE DOWN CAKE

This is a really yummy cake and the recipe is from my blog friend Suhana of SUHANA SWEET SAVOURY. Thank you dear for sharing this recipe. I encourage you to try this. A delicious tea or dessert cake. As Su said, nice served warm with ice cream.

Ingredients
1 can of pineapple rings - decorate according to your pan shape plus some glace cherries.

CARAMEL CRUST

50g softened butter

50g light brown sugar

Beat the above until creamy, then spread onto the base and sides of an 8-inch round pan. I used a ring tin. I used all the mixture but in my opinion, half the mixture would be sufficient.

Hint: Estimate how high the cake batter would be when you put it into the tin. Therefore, do not spread the caramel crust until you have made the cake batter. If you cover too much of the sides, the caramel will melt onto your cake and stop it from rising at the sides.

Arrange the pineapple and cherries creatively in the pan which has been spread with the caramel crust.

CAKE

100g softened butter

100g of castor sugar

2 eggs

1 tsp vanilla essence OR pineapple essence – I used pineapple essence. ½ tsp is plenty!

120g of cake flour - sifted

1/2 tsp baking powder - sifted

1/2 tsp bicarbonate of soda - sifted

Pinch of salt (if your butter is unsalted)

2 tbsp of pineapple syrup from the can (this is optional)

Method

Cream the butter and sugar till light and fluffy. Add the eggs and essence. Mix until well incorporated.

Add in the sifted flour, baking powder and soda. Drop the batter by the spoonful, slowly over the arranged pineapple and cherry slices. You don't want to move their positions. When all the batter has been poured, level the top nicely with the back of a spoon or spatula.

Bake in a preheated 170°C oven for about 35 mins or until a skewer inserted in the centre comes out clean. Leave the cake in the pan for 5 mins on a wire rack before inverting over on a plate.

FYI: I used a non stick ring tin so I decreased the cooking time and temperature to 25 mins and at 160°C.