Pineapple Upside Down Cake
With a caramel, brûléed crust.
This pineapple cooks in a delicious caramel sauce which soaks through the cake when you turn it over. Add more caramel delicious-ness by brûlée-ing the crust with a blow torch. Best served hot😋
If you want to make it EXTRA vintage, add in glace cherries and/or pecan nuts
Pineapple Upside Down Cake
with a caramel, brûléed crust
Ingredients
For the crust layer
- 250 g butter or marg room temperature
- 125 g brown sugar
- 440g can pineapple rings reserve the liquid for later
- glace cherries and pecan nuts optional
For the cake
- 150 g white sugar
- 60 g butter room temperature
- 1 egg
- pinch salt
- 200 g self-raising flower
- 125 ml liquid from pineapple can
Instructions
Make the crust
- Prepare a rectangular baking dish (23cmx15cm) by greasing it.
- Cream the butter and brown sugar together and spread the mixture evenly over the bottom of the baking dish.
- Arrange the pineapple slices neatly on top of the butter-sugar mix. Decorate with cherries and pecans if desired.
Make the cake
- Preheat the oven to 180℃. Cream the butter and sugar together with an electric mixer. Add the egg and beat for a further minute.
- Sift the self-raising flour into the bowl and fold in. Add the pineapple juice and fold in gently.
- Pour the mixture over the pineapples and spread evenly.
- Bake for 30 - 35 minutes until a skewer comes away clean.
- Remove from the oven and immediately turn the pan over onto a serving dish. This allows the caramel sauce to soak into the sponge.
For the brûlée
- Using a blow torch, brûlée the top of the cake, to caramelise the pineapples and caramel sauce and create a crust.
- Serve hot with cream or ice-cream