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Pineapple Upside Down Cake

Pineapple Upside Down Cake

Recipe Submitted By: bakingmad

Pineapple Upside Down Cake as featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

Preparation Time	15 minutes
Baking Time	25 minutes
Portions	1 cake
Skill Level	Easy
Average Rating

Pineapple Upside Down Cake Ingredients

50 grams	Unsalted Butter
1	Pineapple medium to large
100 grams	Light Muscovado Sugar (Billington's)
3 tsp	Desiccated Coconut
2 tbsp	Dark Rum
70 grams	Glace Cherries (Billington's) cut into quarters
100 grams	Unsalted Butter
100 grams	Golden Caster Sugar (Billington's)
100 grams	Self Raising White Flour (Allinson Nature Friendly)
1 tsp	Baking Powder
1 tsp	Vanilla Extract (Nielsen Massey)
2	Free Range Eggs

Additional Ingredients

Cream to serve

This recipe uses

How to make Pineapple Upside Down Cake

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180°C/ 160°C fan/ 350°F/ Mark 4. Grease and line the base of 4 ramekins
Peel and core the pineapple and cut into small cubes
Heat a frying pan and melt 50g of butter and add the muscovado sugar. Stir until melted and add the pineapple cubes. Cook for about 5 minutes or until golden and caramelised.
Add the dessicated coconut and rum. Leave to evaporate. Remove from the heat and add the quartered glace cherries. Mix well and keep aside
In a large bowl cream together the butter and golden caster sugar until pale and fluffy. Add in one egg at a time, mixing until well combined
Add in the sifted flour and baking powder and fold in. Pour in the vanilla extract and mix until smooth
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
Remove from the oven, turn out onto plates and serve with some cream

Reviews

Read all reviews (1) | Average rating: 1 stars

"Excellent recipe - a really delicious dessert. I used soft dark brown sugar instead of light Muscovado for cooking the pineapple. It didn't really need any cream to serve. Much better than the pineapple upside down pudding I learnt to make a school."

15-04-2012 | Author: Abbee | 1 stars

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