Pineapple upside-down cake
A recipe from the Good Food collection.
Ingredients
90 g (3 oz) unsalted butter, melted
1/2 cup (95 g/3 oz) soft brown sugar
440 g (14 oz) can pineapple rings in natural juice
6 red glacé cherries
125 g (4 oz) unsalted butter, extra, softened
3/4 cup (185 g/6 oz) caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
1½ cups (185 g/6 oz) self-raising flour
1/2 cup (60 g/2 oz) plain flour
1/3 cup (30 g/1 oz) desiccated coconut
Method
Step 1
Preheat the oven to moderate 180°C (350°F/Gas 4). Pour the melted butter into a 20 cm (8 inch) round tin, brushing some of it up the side, but leaving most on the base. Sprinkle the brown sugar over the base.
Step 2
Drain the pineapple, reserving ½ cup (125 ml/4 fl oz) of the juice. Arrange the pineapple rings over the base of the tin (five on the outside and one in the centre) and put a cherry in the centre of each ring.
Step 3
Cream the butter and sugar in a small bowl with electric beaters until light and fluffy. Add the egg gradually, beating thoroughly after each addition. Add the vanilla essence and beat until combined.
Step 4
Transfer to a large bowl. Using a metal spoon, fold in the sifted flours, then add the coconut and reserved pineapple juice. Stir until the mixture is just combined and almost smooth.
Step 5
Spoon the mixture into the tin over the pineapple rings and smooth the surface. Indent the centre slightly with the back of a spoon to ensure the cake has a reasonably flat base. Bake for 50-60 minutes, or until a skewer comes out clean when inserted into the centre of the cake. Leave the cake in the tin for 10 minutes before turning out onto a plate to cool.
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