Pineapple Upside Down Cake
20g unsalted butter, melted
2 tbl firmly packed soft brown sugar
440g can pineapple rings in natural juice
90g unsalted butter, extra, softened
1/2 cup caster sugar
2 eggs, lightly beaten
1 tsp vanilla essence
1 cup self raising flour
- Preheat oven to moderate 180 deg. C. Grease a 20cm ring tin. Pour the melted butter into the base of the tin and tip to evenly coat. Sprinkle with the brown sugar. Drain the pineapple and reserve 1/3 cup of the juice. Cut the pineapple slices in half and arrange on the base.
- Beat the extra butter and the caster sugar with electric beaters until light and creamy. Gradually add the egg, beating well after each addition. Add the vanilla essence and beat until combined. Fold in the flour alternating with the reserved juice, using a metal spoon.
- Spoon the mixture evenly onto the pineapple and smooth the surface. Bake for 35-40 mins, or until a skewer comes out clean when inserted into the centre of the cake. Leave in the tin for 10mins before turning out onto a wire rack to cool.
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