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Pineapple Upside Down Cake
Traditionally made with tinned pineapple rings and glace cherries placed at the bottom of a cake before baking, this Pineapple Upside Down Cake is a pleasing old school bake. Cocktail cherries can be used in place of glace ones for a brighter pop of colour than their candied cousins. Serve pineapple upside down cake warm, maybe with ice cream, as comforting dessert.
Ingredients
- 100g golden syrup
- 4 pineapple rings
- 11 glace cherries
- 100g butter
- 100g caster sugar
- 2 eggs
- 100g Wessex Mill Self Raising White Flour
- 25g desiccated coconut
- 2 tbsp milk
- plus butter, for tin
Equipment
- 1 x 20cm/8" round deep cake tin
- 1 x mixing bowl
- plus baking paper
Method
180°C, Fan 160°C, 350°F, Gas 4
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Pre-heat the oven and line a 20cm/8” round deep cake tin with baking paper.
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Measure the golden syrup into the tin and spread it across the base.
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Drain the pineapple and add them to the tin then position the cherries.
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Chop the butter into small cubes in a mixing bowl, add the sugar and beat together until smooth.
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Break the eggs into the bowl one at a time, beating after each addition.
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Add the flour and stir to combine then add the coconut and milk and mix well.
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Spoon the mix over the pineapple and smooth the top.
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Bake for 35-40 minutes.
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Cool the cake in the tin for 20 minutes before placing a plate on top and carefully inverting both to turn out the cake.
