Pineapple upside-down cake

Name: Pineapple upside-down cake
Prep time: 20 min
Cook time: 35 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 300g unsalted butter, plus extra for greasing; 250g golden syrup; 6 fresh or canned pineapple rings; 6 glacé cherries; 300g caster sugar; 4 medium eggs, lightly beaten; 300g self-raising flour; 6-8 tbsp milk

Easy
May 2015

Easy
May 2015

Serves 6
Takes 20 minutes to make, 35-40 minutes to bake, plus cooling

Serve this comforting retro pineapple upside-down cake recipe for afternoon tea – or nostalgic dinner party.

Nutrition: per serving

Calories: 885kcals
Fat: 33g (15.4g saturated)
Protein: 12.7g
Carbohydrates: 132.4g (90.4g sugars)
Fibre: 1.5g
Salt: 1g

Nutrition: per serving

Calories: 885kcals
Fat: 33g (15.4g saturated)
Protein: 12.7g
Carbohydrates: 132.4g (90.4g sugars)
Fibre: 1.5g
Salt: 1g

Per slice

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Ingredients

300g unsalted butter, plus extra for greasing
250g golden syrup
6 fresh or canned pineapple rings
6 glacé cherries
300g caster sugar
4 medium eggs, lightly beaten
300g self-raising flour
6-8 tbsp milk

300g unsalted butter, plus extra for greasing
250g golden syrup
6 fresh or canned pineapple rings
6 glacé cherries
300g caster sugar
4 medium eggs, lightly beaten
300g self-raising flour
6-8 tbsp milk

Method

Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a deep 30 x 23cm baking dish or roasting tin. Pour the golden syrup into the tin, pop in the oven and heat for 2 minutes. Tilt the tin to evenly spread the syrup. Top with the pineapple rings, putting a glacé cherry in the middle of each ring.
In a large bowl, cream the butter and sugar until fluffy. Gradually beat in the eggs until combined, then fold in the flour and enough milk to make a smooth consistency. Spoon the mixture into the tin, making sure that the surface is level. Bake for 35-40 minutes, or until golden. To test, insert a skewer into the centre – it should come out clean. Leave to cool in the tin for 30 minutes.
Carefully upturn the cake onto a chopping board. Cut into slices and serve warm or at room temperature.

Method

Preheat the oven to 180°C/fan160°C/gas 4. Grease and line a deep 30 x 23cm baking dish or roasting tin. Pour the golden syrup into the tin, pop in the oven and heat for 2 minutes. Tilt the tin to evenly spread the syrup. Top with the pineapple rings, putting a glacé cherry in the middle of each ring.
In a large bowl, cream the butter and sugar until fluffy. Gradually beat in the eggs until combined, then fold in the flour and enough milk to make a smooth consistency. Spoon the mixture into the tin, making sure that the surface is level. Bake for 35-40 minutes, or until golden. To test, insert a skewer into the centre – it should come out clean. Leave to cool in the tin for 30 minutes.
Carefully upturn the cake onto a chopping board. Cut into slices and serve warm or at room temperature.

delicious. tips

Don’t worry if the sponge still looks flat after 30 minutes in the oven – this recipe has a slow rise, but the cake will be beautifully light and airy once baked.
This cake is best enjoyed, cooled, on the day it’s baked but it will keep for up to 48 hours, sealed in an airtight container.

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