PINEAPPLE UPSIDE DOWN CAKE

PINEAPPLE UPSIDE DOWN CAKE

This cake is very easy to prepare and it can be served fresh. It goes well with pineapple sauce and perfect for teatime. So let's start.

INGREDIENTS

• 2 Tablespoons Brown Sugar
• 6 - 8 Slices of Pineapple (From a can of Pineapple in Juice)
• 3 Tablespoons of the Juice from the Can of Pineapple Slices (OR 3 Tablespoons Milk as a substitute)
• Some Glace Cherries
• 3 Tablespoons Melted Butter
• 100 Grams Plain Flour
• 100 Grams Butter - Softened
• 100 Grams Castor Sugar
• 2 Large Eggs (At Room Temperature)
• 1 Teaspoon Baking Powder
• 1/4 Teaspoon Bicarbonate of Soda
• 1/2 Teaspoon Ground Cinnamon (OPTIONAL)
• 2 Teaspoons Pineapple or Vanilla Essence
• 9 Inch Round Cake Pan 
• Extra Butter for Greasing Cake Tin

NOTE: YOU CAN SUBSTITUTE PINEAPPLES WITH PEACHES IF YOU SO DESIRE

METHOD

1) Pre-heat the oven ar 175 Deg C (350 deg F)

2) In a small bowl stir together the melted butter and the brown sugar. Spread the mixture evenly in the well buttered cake pan. Pat the pineapple slices dry between sheets of paper towels. Arrange evenly on top of the sugar mixture. Or you can also cut each slice into a semi circle and arrange them in the cake pan as you see it done in my cake above. Place a cherry in centres of the pineapple rings. Set this aside.

3) Sift together the flour, baking powder, baking soda and cinnamon - if using.

4) In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. 

5) Add the eggs one at a time, beating well after each addition. Stir in the Vanilla/Pineapple essence. Add 3 Tablespoons of the Pineapple Juice from the can or 3 Tablespoons milk. Stir well to mix.

6) Spread the batter evenly into the prepared tin. Place the cake in the middle of the oven and bake for 40 to 45 minutes. Insert a clean dry skewer in the centre of the cake and if it comes out clean, your cake is done. If you find the skewer comes out wet and sticky, let the cake bake further for a few more minutes. 

7) Let the cake cool in the pan on a rack for about 15 minutes. Run a knife around the edge and invert the cake onto a plate. Pour some pineapple sauce over it and serve some more separately. Serve the cake warm or at room temperature.

PINEAPPLE SAUCE

1) Pour the remaining pineapple juice from the can into a small pan

2) Stir in about a Tablespoon of Cornflour to it.

3) Add 3 Tablespoons sugar and a few drops of yellow food colouring. Stir all this well to mix.

4) Place the pan on heat and stir continuously until the sauce begins to thicken. It should be a little watery as it will thicken upon cooling. If you feel it has thickened too much, add a little water. The whole process takes about 5 to 6 minutes. 

5) Check for sweetness and finally add a few drops of Pineapple essence. Spread some of the sauce over the cake (gives a good glaze) and serve the rest separately.