Pineapple cake from the oven, I’m literally in Heaven!

“OMG?!..This pineapple cake is sooo good!” The reaction of my three year old when he was given some to eat. Out of the mouth of babes! So I don’t need to say anything about the taste!

This is my first pineapple upside down cake and I didn’t over caramelise the topping as I wanted to control the amount of sugar, especially as the pineapple is sweet. I opted to bake the cake in a shallow large tart dish and found it worked well. The batter baked around the pineapple rings and cherries and just sumptuously sank the pineapple into the cake. This way the pineapple ring and depth of the cake was the same. Not too cakey or pineappley! Just right!

Fresh cherries add an essential sourness to this dish instead of glacier ones and I prefer fresh ones always. I hope you enjoy this cake as much as my family did! Also taking some over to Angie’s place…The Novice Gardener

Have a beautiful weekend…rest and relax plenty…see you soon! Much love, D x

INGREDIENTS

110g self raising flour
85g granulated sugar
90g softened butter/low fat butter spread
1 large egg
1/4 tsp vanilla extract
3 tbsp milk
Tin of pineapple rings drained
Fresh cherries stoned
1 tbsp brown sugar
1 tbsp butter

METHOD

Preheat oven to 180°c, grease a large tart/pie dish

Cream the butter, sugar and vanilla extract together, until nice and fluffy

Add the egg and combine until smooth

Slowly mix in the flour and pour in the milk. Mix well till combined

Put the brown sugar and 1 tablespoon of butter into the pie dish. Place in the oven so that the butter melts. The sugar will melt a little only

Gently place 7 pineapple rings into the dish and then take a stoned cherry and put into the middle of the pineapple

Pour in the batter over the pineapple rings. Level out with a spatula and bake for 20 to 30 minutes

Until the the top is golden brown. Leave the cake in the dish for 30 minutes

Carefully invert the cake onto the plate. Serve alone or with some vanilla ice cream