Pineapple Upside-down Cake

Pineapple upside down cake is a retro favourite that's stood the test of time, for good reason. Moist, tangy and easy to make, it's a great make-ahead dessert served with ice cream or custard.

Ingredients:

425g tinned pineapple rings in juice (drained weight 250g)

4 tbsp soft light brown sugar

235g unsalted butter, softened, plus extra for greasing

175g/6oz caster sugar

3 eggs

1 tsp vanilla extract/ essence

175g self-raising flour

1 tsp baking powder

Pinch of salt

2 tbsp milk

Method:

Preheat the oven to 180°c.

Butter the sides of a deep 20cm/8in cake tin.

Drain the pineapple slices and leave to dry on kitchen paper. Put the soft brown sugar and 60g of the butter in a small frying pan and melt over a medium heat. Spoon into the prepared cake tin. Cut seven of the pineapple rings in half to make semi-circles and place a ring on pineapple in the centre, then arrange halves around the tin – you may not need all of the rings depending on how tightly you pack the slices. 

Cream the remaining 175g butter and the caster sugar together until pale and light. Gradually add the eggs, mixing well between each addition. Add the vanilla and mix again.

Sift togrther the flour, baking powder and salt. Add to the butter mixer along with the milk and mix until smooth. Carefully spoon over the pineapple slices and spread level.

Bake for 30 minutes, or until risen, golden brown and a skewer inserted into the middle of the cake comes out clean.

Leave the cake to cool in the tin for 1 minute and then carefully turn out onto a serving plate and leave to cool. This cake is best served slightly warm or at room temperature, with coconut or vanilla ice cream, lightly whipped cream or custard. 

Vegetaria