PINEAPPLE UPSIDE DOWN CAKE
Ingredients:
- 90g – butter
- 2 tbls – brown sugar
- 1 ½ – cup plain flour
- 1/2 – cup sugar
- 2 1/2 tsp – baking powder
- 1 – pinch salt
- 2 tbsp – butter, softened
- Milk – as required
- 2 – eggs
- 1 can – pineapple slices in syrup
- maraschino cherries (as many as pineapple slices used)
Use an 8″ square or round pan. Drain can of pineapple, saving the syrup.
Method:
- Place butter in 8″ pan, melt in the oven while preheating.
- Sprinkle brown sugar over melted butter.
- Arrange whole pineapple slices and cherries (with cherries in centers of pineapple slices) over the brown sugar in pan.
- Cut some of the remaining pineapple slices into half circles, then line the sides of the pan with them (standing up).
- In a bowl, put butter and sugar and mix well then add lightly beaten egg slowly and mix with hand mixer until sugar dissolve completely.
- Then take another bowl and mix flour, baking powder, salt, and add this flour mixture in egg better also put 2 tablespoons of the pineapple syrup and mix with spoon and make a soft better like thick custard with milk.
- Pour batter into the pan being careful not to disturb the pineapples and cherries.
- Bake at 350°F, 180°C, Gas Mark 4 for 30 to 35 minutes or until cake is golden and has pulled away from the edges slightly.
- Remove from oven and allow to stand for a few minutes to set and then turn it upside down onto a serving dish. Serve while still warm.
SERVING SUGGETION
1 comment
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