Would you believe this is my first pineapple upside down cake or upside down anything (intentionally!). I got this recipe from reliable BBC Good Food - I don't think I've tried a bad recipe yet. It was fairly simple to make and tasted good. The sponge was light and moist from the pineapple syrup and I also like the way it looks. It was quite a flat cake so I'm not sure if I did something wrong or it's not meant to rise very much. Any ideas?
Recipe from BBC Good Food website
For the topping
50g softened butter
50g light brown soft sugar
7 pineapple rings in syrup
For the cake
100g softened butter
100g golden caster sugar
100g self-raising flour
1 teaspoon baking powder
1 teaspoon vanilla extract
- Preheat oven to 180C.
- Make the topping by beating the butter and sugar together until creamy.
- Spread over the base and a quarter of the way up the sides of a 20cm round cake tin.
- Arrange the pineapple rings on top, then place cherries in the centre of the rings.
- Place the cake ingredients in a bowl along with 2 tablespoon of the pineapple syrup and using an electric whisk, beat to a soft consistency.
- Spoon into the tin on top of the pineapple and smooth it out so it's level.
- Bake for 35 minutes.
- Leave to stand for 5 minutes, then turn out onto a plate.