Juliet's upside down pineapple cake
Another retro cake that's proving popular is the classic upside down pineapple cake, with an increase of 163% in online searches for this throwback. Juliet is sharing her simple recipe to bring back good memories.
Juliets upside down pineapple cake
Serves 10- 12
For the pineapple layer
75g softened unsalted butter
75g caster sugar
11 pineapple rings, well drained
11 glace cherries
150g unsalted softened butter
150g caster sugar
1 tsp vanilla bean paste
3 medium eggs
150g self-raising flour
½ tsp baking powder, sieved into the flour
1. Preheat the oven to 170C fan.
2. Grease, base and side line a 9” round cake tin.
3. Cream together the butter and sugar for the pineapple layer until soft and pale, then spread this in an even layer over the top of the paper on the sides and base of the tin.
4. Arrange the pineapple over the base first, then cut some rings in half and place these around the edge to stand up in semi circles to encase the edge.
5. Place the cherries in the centre of each ring and in any gaps.
6. Make the sponge mix by creaming the butter, sugar and vanilla for a few minutes until light, pale and fluffy. Add in the eggs one at a time and mix in thoroughly. Then add the dry ingredients and fold through.
7. Spoon into the pineapple lined tin carefully and level off. Bake in the centre of the oven for approximately 35-40 minutes until the sponge is cooked through.
8. Leave to cool in the tin for 5 minutes, then place a large plate over the tin and carefully turn out the cake, remove the papers to reveal the pretty pineapple pattern. Serve either warm with ice cream or at room temperature for a tea time slice with a cuppa.