Pineapple Upside Down Cake

Name: Pineapple Upside Down Cake
Ingredients: 30 g butter; 30 g brown sugar; 2 tablespoons apricot preserves; 220 g pineapple rings; 100 g butter; 100 g caster sugar; 3 eggs; 100 g self raising flour; 1 teaspoon baking powder; 2 tablespoons milk

10 ingredients

9 steps

Ingredients

30 g butter
30 g brown sugar
2 tablespoons apricot preserves
220 g pineapple rings
100 g butter
100 g caster sugar
3 eggs
100 g self raising flour
1 teaspoon baking powder
2 tablespoons milk

Directions

1

Preheat the oven to 180c/350f.
2

beat together the 30g of butter, brown sugar and preserve, and spread over the base of an oblong non stick cake tin.
3

Arrange the pineapple rings over the base of the tin.
4

Beat the 100g of butter with the caster sugar, add the eggs one at a time with 1 tablespoon of flour and beat well.
5

sift in the remaining flour and baking powder and fold in well with the milk.
6

Spoon over the pineapple and level with the back of the spoon.
7

Bake for 45-50 minutes until well risen and a skewer comes out clean.
8

Allow to cool in the tin for 5 minutes then loosen around the edge, place a large serving plate over the top and turn out the cake.
9

Be very carefull as the syrup will be very hot.