Because retro rocks. This classic pineapple upside-down cake makes a fun centrepiece for afternoon tea and brings back many childhood memories!
Prep: about 15 minutes
Servings: 6, but let’s be honest, 2.
For the topping:
50g softened butter
50g light soft brown sugar
7 pineapple rings in syrup, drained and syrup reserved
7 glacé cherries
For the cake:
100g softened butter
100g golden caster sugar
1000g self-raising flour
1 tsp baking powder
1 tsp vanilla extract
Heat oven to 180C/160C fan/gas 4.
For the topping, beat 50g softened butter and 50g light soft brown sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 20cm round cake tin.
Arrange 7 pineapple rings on top (reserving the syrup for later), then place 7 glacé cherries in the centres of the rings (optional if you don’t like them, my children aren’t partial to them)
Place 100g softened butter, 100g golden caster sugar, 100g self-raising flour, 1 tsp baking powder, 1 tsp vanilla extract and 2 eggs in a bowl along with 2 tbsp of the reserved pineapple syrup. Using an electric whisk, beat to a soft consistency.
Spoon into the tin on top of the pineapple and smooth it out so it’s level. Bake for 35 mins.
Leave to stand for 5 mins, then turn out onto a plate. Serve warm with a scoop of ice cream (because legit tastes amazing)