Pineapple Upside-Down Cake
A fun centre-piece for a party or afternoon tea! The pineapple is cooked in a buttery, sugar syrup whilst the cake bakes in the oven for a lovely glazed, sticky topping. Yummy served with greek yoghurt and honey.
Ingredients
Topping:
50g softened unsalted butter
60g light soft brown sugar
7 pineapple rings in syrup
1tsp golden syrup
1/2tsp ground cinnamon (optional)
Cake:
100g self raising flour
100g golden caster sugar
1/2 tsp vanilla extract
100g softened butter
2 large eggs
Method
Heat oven to 180C/160C fan/gas 4.
Start by making the topping.
Beat the softened butter with the sugar and spread over the base of the 20cm round cake tin and up the sides.
Arrange the pineapple slices evenly and drizzle in the golden syrup and a sprinkle of cinnamon.
Add all cake ingredients to a bowl and mix with an electric whisk or wooden spoon.
Add a couple of teaspoons of the pineapple syrup.
Spoon the cake mixture over the top of the sliced pineapple and spread evenly.
Bake for around 35 minutes.
Leave to cool in tin for around 5 minutes.
Turn out the cake onto a plate to serve!