Walking down memory lane, it reminded me of a rather old recipe. If my memory did not fail me... this must be one of the very 1st cake that I ever baked. Learnt it in school and revisited this recipe a few months ago.
...Pineapple upside down cake -
Hardly see this cake around..
It's such a moist and dense cake..
It's definitely on the sweet side... thus I cut down on the sugar.
Ingredients:
Butter (for greasing)
2 tbsp sugar
6 slices canned pineapple in juice (plus 3 tbsp of the juice)
11 glace cherries
100gm plain flour
1 tsp baking powder
1/4 tsp bicarbonate of soda
100gm butter (soften in room temperature)
100 gm caster sugar ( I reduced to 60gm)
2 large eggs
Method:
- Preheat the oven to 200C/400ºF.
- Grease a 23cm / 8-9 inch cake tin (not loose bottomed or springform tin)
- Sprinkle the 2 tbsp sugar on top of the buttered base and the arrange the pineapple slices to make a circular pattern.
- Fill each pineapple ring with a glace cherry, and dot one in each of the spaces in between.
- Put the flour, baking powder, bicarbonate of soda, butter, sugar and eggs into a food processor and run the motor until the batter is smooth.
- Pour in the 3 tbsp of pineapple juice to thin the mixture a little.
- Pour this mixture carefully over the cherry studded pineapple rings. It will only just cover it, so spread the mixture out gently.
- Bake for 30 mins, then ease a spatula around the edge of the tin, place a plate on top and turn it upside-down.
The cake is buttery.
Love the aroma of the cake.
Super easy to make.
If not the the load of calories piled in this cake... I'll probably bake it again :)
