This is a classic Seventies cake that I fancied trying out. It sounded tasty, looks impressive (in a retro kind of way!) and I thought my kids would enjoy making an ‘upside down’ cake. It’s really simple to make, even if you are new to cake making. You make a classic sponge mixture (with added syrup from the tinned pineapple) then pour it over a butter and sugar glaze with pineapple rings and glacé cherries. Once cooked turn the cake upside down et voila! Allow about 15 mins to prepare the cake and at least 35 mins to cook.
The recipe is based on one from the BBC Good Food website, but I have reduced the sugar content as online reviews said that it was too sweet. The top of the cake is sticky and the centre is light and fluffy. It is is gorgeous with cream or ice cream. Our grandparents would be proud!
Pineapple upside down cake (serves at least 8 people)
For the topping
40g softened butter
40g light soft brown sugar
7 pineapple rings in syrup, drained (keep syrup aside for the cake mixture)
7 glacé cherries
For the cake
100g softened butter
80g caster sugar
120g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
Heat oven to 180 degrees//gas mark 4. For the topping, beat the butter and sugar together briefly until creamy. Line a 20-21cm cake tin with greaseproof paper on the bottom. Butter the sides. Spread the butter and sugar mixture on to the greaseproof paper over the base. Arrange pineapple rings on top, then place cherries in the centres of the rings.
Place the cake ingredients in a bowl along with 2 tbsp of the pineapple syrup and beat to a soft consistency (about one min). Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35-45 mins until deep golden on top and a knife inserted comes out clean. Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of cream or ice cream.