Pineapple and Ginger Upside-Down Cake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This was the first cake I ever made by myself seeing as it's soo simple. I find the pineapple flavor gets stronger the night after, and as a result the ginger flavor decreases. You can omit the ginger if you wish but I find the flavors really compliment each other. I originally got the recipe from a book but had to tweak a thing or two and so now this is just right. Produces one small cake Ingredients:
2 ounces butter (1/4 cup) |
2 ounces brown sugar (1/6 cup) |
1 (227 g) can pineapple rings (drained weight 140g) |
2 candied cherries, halved (optional) |
4 ounces butter (1/2 cup) |
4 ounces light brown sugar (2/3 cup) |
2 eggs, beaten |
4 ounces self-raising flour (1 cup) |
2 teaspoons ground ginger |
Directions:
1. Grease an 8 inch tin.
2. To make topping: put the butter and sugar into a small bowl and beat together till nice and fluffy.
3. Pour into tin. Place pineapple rings on top and cherries in the middle, personally I hate cherries so I never use them.
4. To make the cake. beat together sugar and butter till fluffy.
5. Mix in the pre-beaten eggs a little at a time.
6. Sift in flour and ginger and mix.
7. Add the pineapple juice from tin - I normally don't use quite all of it, but over 3/4. The batter should be quite thin. Mix again.
8. Pour batter into tin, smoothing the top.
9. Bake at 180C/360F for 35 mins, or until an inserted toothpick or knife comes clean and cake is golden on top. I find that if the cake is golden on top but the middle isn't cooked, lowering the heat to 140 degrees C (280 F) and baking until middle is cooked is the best solution and sometimes if a cake is being particularly stubborn with the middle not cooking lowering it further to 100 degrees C (200F) Although I've never had to with this particular cake.
10. When cake is ready turn over and release tin so the pineapple rings are on top.
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