The Tenth Cake

Since I was a child of the 80's raised in the burbs I thought that the photo's in the Woman's Weekly of Pineapple Upside Down Cake looked pretty swanky. As a kid I had visions of making a cake like this for my family to oh and ah over. Of course the originals had glacé cherries but as I am not a fan I chose to omit them.

Even though I had dreamed of upside down cakes for a large portion of my childhood today was the first time I made one. It was surprisingly simple, even turning it out was easy. Its cold in Melbourne tonight so a piece of this one warm with cream was divine.

Pineapple Upside-down Cake

 

Topping;

60gr butter

½ cup brown sugar firmly packed

470gr tin of pineapple slices 

Cake;

125gr butter

¾ cup caster sugar

2 eggs

2 cups SR flour

¼ cup milk

¼ cup syrup

-          Preheat oven 180c.

-          Drain the pineapple and keep ¼ cup of syrup.

-          Blend butter and brown sugar then spread over the bottom of the cake tin.

-          Arrange pineapple over sugar mixture.

-          Cream butter and sugar. Then add one egg at a time, beat until light and fluffy.

-          Fold in sifted flour, syrup and milk.

-          Pour batter into tin and bake for 1 hour.

-          Allow the cake to stand for 5min before turning upside down for serving.