Pineapple upside down cake

Buttery , delicate sponge cake cheerfully topped with lightly caramelised pineapple !

Print Recipe

Servings 8

Ingredients

For the bottom

56 grams or 1/4 cup unsalted butter
50 grams or 1/4 cup granulated or light brown sugar
7 slices pineapple
12 cherries

For the cake

200 grams or 1 cup granulated sugar
190 grams or 1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
75 grams or 1/3 cup unsalted butter at room temperature
180 ml or 2/3 cup milk at room temperature
1 egg at room temperature
1 teaspoon vanilla extract

Instructions

Preheat the oven to 180C / 350 F.
Melt the butter and pour it into a 7 inch round pan . Turn the pan so that the butter slightly coats the sides as well. Sprinkle the sugar on top of the butter on the bottom of the pan.
Neatly lay the slices of pineapple in a pattern that you want, with the neater side facing down. Place cherries , if using , in the gaps in between.
In a large bowl , using an electric mixer or whisk , beat together all ingredients until light and fluffy. Pour batter over the pineapples . Smooth the top .
Bake for 50-55 minutes until a tooth pick inserted comes out clean . Cool in pan for 5 minutes.
Place the serving plate over pan and carefully invert the pan. let rest for 5 minutes. Carefully remove pan , and place any dislodged or stuck fruit back on cake. Serve !

Notes

I make this cake in a 7 or 8 inch round pan as I like the height it gives. Bake in a 9 inch pan (like the original ) for 40 - 50 minutes if you want a thinner cake. A thinner cake will be more moist as the fruit to cake ratio will be more.

You can use fresh or canned pineapple , but remove excess syrup or water if using canned. The slices should be about 1/4 inch thick.

I used glace cherries here.

Use light brown sugar for more caramelisation.

This cake is best eaten within 2 days .