Just looking at this cake gives me old school vibes, and actually I wasn't even alive in the 70's more like the best decade of life the 90's. In great British spirit, the sun hasn't exactly been out this week, so I needed to bake something that was going to put the sunshine back into June and also be comforting and warming and this pineapple upside down cake did just that. I added some desiccated coconut to the mix to give it more of a tropical feel and to change it up from the original 70's vibe. Adding the syrup from the tin gives the sponge an incredible sweetness and light texture, which makes it a great Summer time pudding. It can be enjoyed straight from the oven with ice cream or custard, or it tastes just as good cold. So go on, put some sunshine back into your life and make this classic yet traditional take on a pineapple upside down cake...
I promise, you won't be disappointed.
Pineapple Upside Down Cake
Topping
50g Butter
50g Light Brown Sugar
6 Pineapple Rings, in syrup
6 Glace Cherries
Cake
100g Butter
100g Golden Caster Sugar
100g Self-Raising Flour
1 Tsp Baking Powder
2 Eggs
15g Desiccated Coconut
4 Tbsp Pineapple Syrup (from tin)
Preheat the oven to 160C, Gas Mark 4.
To make the topping, beat the butter and sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm rectangle or round cake tin. Arrange the pineapple rings on top and then place a cherry in the centre of each ring.
Place all of the cake ingredients into a medium sized mixing bowl and using an electric whisky, beat until a soft consistency and well combined. Spoon into the tin on top of the pineapple and smooth it out with a spatula so it's level. Bake in the oven for around 30 minutes until golden brown and a skewer comes out clean. Leave in the tin to stand for five minutes, then turn out onto a plate.
You can enjoy this warm with ice cream or custard, or it's just as good cooled.
*Recipe adapted from BBC Good Food
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