I bought a pineapple corer from a charity shop so naturally had to buy a pineapple to try it out. Not wanting to waste the pineapple I made a pineapple upside-down cake. I used The Hummingbird Bakery’s recipe from Home Sweet Home. It worked out pretty well and tasted very caramelised and yummy!
Pineapple Upside-Down Cake
- 200g unsalted butter softened, plus extra for greasing
- 200g caster sugar, plus 3 tbsp for sprinkling
- 4 large eggs
- 200g plain flour, plus extra for dusting
- 2 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1/2 tsp salt
- 90ml pineapple juice (either from a tin or fresh from the pineapple)
- 6 slices tinned pineapple (or six fresh slices)
Preheat the oven to 170C then grease the cake tin with butter and dust with flour.
In a bowl cream together the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.
In a separate bowl, sift together the flour, bicarbonate of soda, baking powder and salt. Add the dry ingredients to the butter mixture, mixing well to form a smooth batter. Add the pineapple juice and mix thoroughly.
Sprinkle the 3 tbsp of sugar over the base of the prepared cake tin. Arrange the pineapple in a circular pattern on the bottom, pressing them down so that no batter can creep underneath. Pour the cake batter over the pineapple slices.
Bake the cake for 35-45 minutes or until the sponge is golden brown and bounces back lightly when touched. Allow the cake to cool slightly in the tin, then carefully turn out onto a plate.