Pineapple upside down cake
Since the oven and I don’t get on well, I usually resort to sweet talking hubby into making this and usually he obliges willingly ☺️☺️. Except for today when it was being recorded!
This is a fool proof recipe, never fails.
Some tips- do caramelise the sugar well and leave the pineapples to cook for around 5 mins to get the flavour.
Make it all in one pot ie an oven proof skillet or non stick pan.
200 gms of Butter,
200 gms Self-raising Flour,
200 gms Golden Caster Sugar,
1 Tsp Baking Powder, 1 tsp Vanilla Essence
4-5 Slices of Pineapple canned
2 Tbsp Pineapple Syrup from the can
Base: Melt 50gms Butter and 75 gms Soft Brown Sugar (Add 15gms Dark Muscovado Sugar for darker colour) Cook for 5 mins over low heat in a Cast Iron Skillett or 12in baking tin. Add pineapple slices and leave for free mins.
Then pour the cake batter and oven bake @180 deg for 45 mins.
Cool for 10 mins and then turn over on a cake tray!