I think most people love an upside down cake, despite the slightly daggy 70’s association. Sweet fruit in a sticky caramel glaze atop a fluffy butter cake – yum. You can decorate this however you like – just the pineapple, or you can add glace cherries and angelica for the authentic look. You can also replace the pineapple with fresh or tinned pears, peaches or other stone fruit. If using fresh fruit, replace the 1/3 cup tinned syrup with any other fruit juice that would complement the type of fruit you have chosen. It’s best eaten on the day, served with cream, ice cream or custard. Or all three.
30 grams butter, melted
2 tablespoons firmly packed brown sugar
440 gram tin pineapple pieces in natural juice, drained
1/3 cup of juice from the tin above
90 grams softened butter
½ cup (125 grams) caster sugar
1 teaspoon vanilla essence
1 cup (125 grams) self raising flour
- Preheat the oven to 180 degrees C and grease a 20 cm round ring tin
- Sprinkle the brown sugar over the base and pour over the melted butter. Arrange the fruit on top.
- Beat eh extra butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla. Stir through the flour and reserved juice.
- Gently spoon the mix over the fruit, and smooth the surface. Place the cake tin on a tray and bake for 35 minutes or until golden brown and cooked through.
- Allow to cool for 15 minutes then turn onto a wire rack to continue cooling, or serve warm.