Upside-down pineapple cake

Upside-down pineapple cake

From
Harvest
Serves
6–8
Photographer
Emilie Guelpa

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Preheat the oven to 180°C, and grease and line a 23 cm round cake tin with baking paper. Peel and core 1 pineapple and cut into slices. Arrange a layer of slices in the base of the tin. Dice the remaining pineapple and set aside. Sprinkle 75 g raw sugar over the pineapple slices then drizzle with 4 tablespoons melted butter. Cream 100 g butter and 230 g caster sugar until pale and fluffy, then beat in 3 eggs, one at a time, fully incorporating after each addition. Add 1 teaspoon natural vanilla extract and 225 g self-raising flour, and mix until well combined. Stir in the diced pineapple, then spoon the cake mixture into the tin. Bake in the oven for 40 minutes, or until a skewer inserted into the cake comes out clean. Invert onto a wire rack.
Tags:
harvest
seasonal
summer
spring
autumn
winter
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