Pineapple Upside Down Cake with Cherries
This is kitsch, there is no getting away from the 1960s retro appeal of this dessert.
SERVES
10
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
40
MINUTES
Ingredients
250g soft butter
250g light brown sugar
4 eggs, lightly beaten
200g self raising flour, sieved
1 small pineapple, peeled cored and sliced into 7 rings
7 cherries of your choosing
Method
Preheat your oven to 180ºC/gas mark 4.
Melt 50g of butter and 50g of sugar together.
Pour this liquid butter and sugar into a 9-inch round cake tin.
Lay the pineapple slices into the tin.
Place a cherry in the center of each pineapple ring.
Place your prepared tin into the fridge to allow the mixture to firm up while you make the batter.
Beat the remaining 200g of butter and sugar until light and fluffy.
Stir in the eggs.
Stir in the flour until everything is combined.
Gently scoop the batter on top of the pineapple slices in your tin.
Place the tin into the center of your oven and bake for about 40 minutes until a skewer comes out clear.
Allow to cool in the tin for just over ten minutes, then swiftly flip it over onto a plate.
