Pineapple upside down cake - recipe
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Prepare
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Serves
4 -
Cook
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Skill
Easy
Ingredients
For the cakes
- 1 Pineapple medium to large
- 150 g Butter (unsalted)
- 100 g Unrefined light muscovado sugar
- 3 tsp Dessicated coconut
- 2 tbsp Dark rum
- 70 g Glace cherries
- 100 g Unrefined golden caster sugar
- 2 Egg(s) (free range)
- 100 g Self-raising white flour
- 1 tsp Baking powder
- 1 tsp Vanilla extract
To serve
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1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease and line the base of 4 ramekins.
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2
Peel and core the pineapple and cut into small cubes.
For this step you'll need:
- 1 Pineapple medium to large
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3
Melt 50g of butter in a frying pan with the muscovado sugar. Stir until melted and add the pineapple cubes. Cook for about 5 minutes or until golden and caramelised.
For this step you'll need:
- 50g Butter (unsalted)
- 100g Unrefined light muscovado sugar
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4
Add the dessicated coconut and rum. Leave to evaporate. Remove from the heat and add the quartered glace cherries. Mix well and set aside.
For this step you'll need:
- 3tsp Dessicated coconut
- 2 tbsp Dark rum
- 70g Glace cherries
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5
In a large bowl cream together the remaining butter and golden caster sugar until pale and fluffy. Add in one egg at a time, mixing until well combined.
For this step you'll need:
- 100g Butter (unsalted)
- 100g Unrefined golden caster sugar
- 2 Egg(s) (free range)
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6
Sift the flour and baking powder and fold in. Pour in the vanilla extract and mix until smooth.
For this step you'll need:
- 100g Self-raising white flour
- 1tsp Baking powder
- 1tsp Vanilla extract
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7
Fill the prepared ramekins with the pineapple mixture and press down firmly. Spoon in the cake batter over the pineapple mixture and bake for 25-30 minutes.
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8
Remove from the oven, turn out onto plates and serve with some cream.