Rustie Lee's retro pineapple upside down cake
Rustie’s embracing the trend for retro puddings with her delicious pineapple upside-down cake. You’re just a few store cupboard ingredients away from baking the fruity old-school flavour of this delicious cake!
Ingredients
For the top of the cake:
100g butter
100g light brown sugar
1 can pineapple rings in juice, drained (reserve the juice)
Maraschino cherries
For the batter:
185g plain flour
2 tsp baking powder
¼ tsp salt
100g granulated sugar
2 large eggs
2 tsp vanilla extract
125ml pineapple juice, reserved from the canned pineapple
60ml milk
100g butter, melted and cooled
Method
1. Preheat the oven to 175C.
2. To prepare the top of the cake, place the butter in a 23cm / 9 inch round cake tin, and place in the oven. Once the butter has melted, sprinkle the brown sugar evenly over the butter.
3. Arrange the pineapple slices over the brown sugar in a single layer. Place a maraschino cherry in the centre of each pineapple slice, and in any gaps between.
4. To make the batter, mix together the flour, baking powder and salt in a medium bowl. In a large bowl, beat together the granulated sugar and eggs until smooth, then mix in the vanilla extract.
5. Gradually add the flour mixture to the sugar and egg mixture, alternating with the pineapple juice, milk and melted butter. Mix until the batter is smooth and combined.
6. Pour the batter over the pineapple slices in the cake pan and spread it evenly. Bake for 40-45 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
7. Let the cake cool in the pan for 5 minutes, then place a platter or serving plate over the baking tin. Turn the cake upside down onto the platter while it is still warm, removing the tin so the pineapple slices are on top. Serve the cake warm or at room temperature.