PINEAPPLE UPSIDE DOWN CAKE

Pineapple Upside Down Cake is my youngest sons favourite pudding, he likes retro cakes & desserts like his dad and grandad !

This cake is traditionally baked in a round tin, but if baked in a square or rectangle tin everyone gets a pineapple ring to themselves.

I adapted this recipe from 'Worlds Best Cakes' By Roger Pizey.  I usually use demerara sugar at the bottom of my tin, this recipe caught my eye as it uses golden syrup instead. This gave the cherries and pineapple a lovely gloss and an extra flavour of syrup steamed sponge.

Ingredients

250g golden syrup

10-12 tinned pineapple rings drained from a tin 

glace cherries

225 g very soft butter

225g caster sugar

6 medium eggs

1/2 tsp vanilla extract

400g plain flour

4 tsp baking powder

120 ml warm full fat milk

• Preheat oven to 175 C
• If using a cake tin 30x23cm grease & line with baking paper (i used a foil tray, no greasing required)
• Pour the golden syrup into the tray and spread all over. (warm syrup is easier)
• Place the pineapple rings in tin with a glace cherry.

• Cream the butter & sugar together until pale, light and fluffy, add the eggs one at a time followed by the vanilla extract. (if mix curdles add a little of the flour)

• Slowly add the flour & baking powder until mixed in.
• Finally add the warm milk and mix gently to a smooth batter with a soft dropping consistency.
• Pour the batter over the pineapple rings and smooth over.
• Bake in the preheated oven for 45 mins or until a cocktail stick inserted into centre comes out clean.
• Remove from the oven and cool for 10 minutes.
• Turn out onto a wire cooling tray, cut and share.