Pineapple Upside-Down Cake
Wondering how to make pineapple upside down cake? Here's an easy recipe prepared with pineapple: a classic dessert back from the 1920's and still very iconic.
20 January, 2017
ingredients
Brown sugar
3 tbsp
Pineapple
6 rings, canned
Butter
110 g
Sugar
110 g, superfine
Eggs
2, beaten
All purpose flour
110 g
Baking powder
1 tsp
Bicarbonate of soda
1/4 tsp
Pineapple juice
3 tbsp, from the can
Preparation
- To prepare an easy pineapple upside down cake first heat the oven to 190°C (170° fan).
- Butter a 23 cm cake tin.
- Sprinkle the brown sugar on the base of the tin and arrange the pineapple slices in a circular pattern.
- Beat the butter and sugar in a mixing bowl until light and fluffy.
- Beat in the eggs until blended.
- Sift in the dry ingredients and stir until blended.
- Stir in the pineapple juice.
- Spoon the mixture carefully over the pineapple rings, spreading it out gently.
- Bake for about 30 minutes until the cake is cooked through.
- Cool in the tin for a few minutes, then invert the pineapple upside-down cake onto a plate.
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