Pineapple Upside Down Cake

When I am trying to be health conscious but still want some cake and custard I decided to have a little dinner and some cake. In the last few months I have made one cake over and over again. Pineapple Upside Down, and here is how I make my version.

180 Flour

180 Butter

180 Sugar

Half teaspoon of baking power

Two tables spoons of Pineapple Juice

1 Shot of Malibu (Optional)

Two tablespoons of Golden Syrup

One Can of Pineapple Rings

Glacier Cherry’s

First thing you want to line you cake tine, and grease the sides with butter. Then pre heat you oven to 180 for fan ovens. Now we want to go about decorating the bottom of the tin.

First you want to put the two tables spoons of syrups at the bottom. Roll the syrup around the tin. This can take some time for it roll. If you’re using a round tin you can roll it on the side of the counter. You can also spread it about using a brush, but be aware you might lose some syrup to the brush. You want to a thin layer at the bottom of the tin. Once you have covered most leave the tin.

You then want to place the pineapple rings around the tin on top of the syrup. You can you as many as you have in the tin. I usually place 4 then cut them down to fit in the gaps. Have a look at some of the arrangements I have done. Then in each hole place a cherry. Now you ready to make the cake.

This cake uses the all in one method. So place all cake ingredients in a bowl and makes sure that the butter is not cold, and beat for about one minute. Then scrap down the bowl and the beat one more time for about 1 minute and half. Make sure you incorporate all the ingredients together.  

Once you mix is finished, you want to put in prepared tin. Making sure to cover all the decorations. Then give the tin a pop on the work surface to get all the air out. The bake in the oven for 30 minutes or until a cake taster comes out clean. Once again set the timer to 25 minutes, check then continue for the last five. Make sure the middle has baked through.

Once baked cool on a wire rack, and do not try to take the cake out till the tin has cooled. Otherwise, you will have the decoration still in the tin. There you have it, one simple classic cake, with a little twist. Surve with custard, or by itself it’s a tasty cake.