As you may have seen from the sudden influx of new recipe posts, I have been doing a lot more baking recently. I end up switching between new recipes (like these cake bars) and old favourites like this pineapple upside down cake which was one of the very first recipes I ever posted on this blog. There's something about the super sweet pineapple and fluffy sponge that's hard to resist...
* Butter for greasing
* 2 x 15ml tbsp sugar
* 6 slices pineapple from a 425g can, plus
* 3 x 15ml tbsp of the juice
* 11 glacé cherries, approx. 75g total weight
* 100g flour
* 1 tsp baking powder
* ¼ tsp bicarbonate of soda
* 100g soft butter
* 100g caster sugar
* 2 eggs
Grease your dish with a layer of butter and sprinkle a coating of sugar on the base of your dish. Add your pineapple rings and fill each hole with your glace cherries.
Sprinkle a layer of sugar on top of your pineapple. I like brown sugar the best because it caramelizes beautifully!
Cream together your butter and sugar until pale then alternately add the flour, beaten eggs and pineapple juice. The sponge mixture will be runnier than normal thanks to the addition of the juice but this is fine! Once mixed add your sponge mixture to your dish making sure it is evenly distributed.
Stud the top of your mixture with more glace cherries and cook at 180 degrees until brown.
Serve with a cup of tea in the sunshine...