Upside Down Cake with Pineapple
Cooking time: Approx 1 hr 30 minutes
Preparation time: 15 minutes
Serves: 8
Cooked: at oven temp 375F/190C
FOR THE FRUIT TOPPING:
50g butter
50g caster sugar
1 tin of pineapple rings or fresh pineapple, squeezed to remove some juice
FOR THE CAKE:
250g self-raising flour (farine a gateau)
250g soft butter or margarine
250g caster sugar
4 eggs
- Cut a 30cm circle of baking parchment into a 26in cake tin and ease into the tin pleating the upward paper to fit (you can make cuts in this if you wish).
- Melt the butter for the fruit topping in a saucepan and add the sugar. Pour this into the cake tin and arrange the fruit over the top.
- If using a hand blender or food processor, put the butter, sugar and eggs into the bowl and blend. If you make this by hand, make sure the butter is really soft and beat the butter and sugar together first and then add the eggs one at a time. Once mixed, beat in the flour.
- Turn the mixture into the baking tin on top of the fruit and cook for 1 hour 30 minutes, or until the top is risen and springy to the touch.
- Remove from the oven and allow to cool in the tin for 15 minutes. To serve, allow to cool completely and then turn out onto a serving plate - the fruit should be caramelised and now on the top of the cake.
