Pineapple Upside Down Cake
It's been ages since I last made Pineapple Upside Down Cake. It was a popular cake in the 1980s. Even now, I find it an impressive cake to serve. When it was baking in the oven, my daughter kept saying that she loved the aroma that filled our kitchen. Is it the vanilla? Or the pineapple syrup? Well, whatever it is... the good old Pineapple Upside Down Cake will never go out of fashion in my household!
- 1 1/2 cups of cake flour
- 2 tsp baking powder
- a pinch of salt
- 1/2 cup butter
- 3/4 cup of sugar
- 2 large eggs
- 1/2 cup of milk
- 1/4 cup of pineapple syrup
- 1 tsp vanilla extract
- 1/4 cup butter, melted
- 1/2 cup brown sugar
- 6 pineapple rings
- 18 red cherries
- Pour the melted butter topping into a 9 inch cake tin. sprinkle the brown sugar over the butter.
- Arrange the pineapple rings and cherries over around the bas to fill in the spaces.
- In a medium sized bowl, sift together the cake flour, baking powder and salt.
- Beat the sugar and butter together until batter is soft and creamy.
- Beat in the egg one at a time, beating well in between each addition.
- Scoop in 1/3 of the flour mixture into the batter and beat. Then pour in 1/2 the milk.
- Then pour in the flour again followed by the milk & pineapple syrup.
- Finally finish adding in all the flour.
- Pour the batter into the cake tin over the pineapple rings.
- Bake in a preheated 170ºC oven on the middle rack.
- Once skewer tested into the cake comes out clean, the cake is ready.
- Allow the cake to rest for 10 minutes in the pan before turning it over on a wire rack to cool before serving.