The classic and all time favourite pineapple upside down cake hasn't altogether lost its charms. A simple sponge cake topped with pineapples and a brown sugar glaze: almost sounds like a ham but in dessert form. Despite the introduction of a lot of new cakes and desserts, its presence at any holiday table is always welcome. Perhaps its festive presentation contributes to its appeal. The simplicity of preparation also makes it a quick addition to the dessert selection.
2 tbsps. butter
1/2 c. brown sugar
4 slices tinned pineapple, drained, syrup reserved
1/4 cup of the reserved pineapple syrup
halved maraschino cherries, for decoration
1/3 c. sugar
1/2 c. plain flour
Preheat the oven to 350° F/180° C. Grease a 9" diameter cake pan with the butter. Sprinkle evenly with the brown sugar. Pour the pineapple syrup over the sugar. Arrange the pineapple slices and cherries decoratively over the sugar. Set aside. Whisk the eggs and sugar together with an electric mixer until very thick and fluffy. Sift the flour over it and fold in gently with a metal spoon. Pour the mixture over the pineapple and cherries. Bake for about 30 minutes or until a cake tester comes out clean. Let rest for a few minutes. Run a sharp knife around the sides of the pan and invert into a serving dish.
All rights reserved ©Adora's Box Copyright 2011.
You might also like