Today we have a guest blogger from our Friends team, affectionately known to us as Topaz. She and her sister have two Etsy shops: TopazTurtle and TwoCrackedJars.
This beast of a stove and oven in my new house had me pulling out baking tins packed away for the move .
With limited pantry options (until I do my next grocery shopping trip),
I settled on this easy pineapple upside cake to put this oven through
its paces. I never have been a fan of this cake, being more pudding in
consistency rather than cake in my previous attempts to make it.
However, this time it turned out as a soft and fluffy cake delicately
balancing moist pieces of pineapple. I am definitely making this cake
Brown Sugar Pineapple Upside Down Cake
20g (4 tsp) unsalted butter, melted
2 tablespoons dark brown sugar
440g (15 oz) pineapple rings in natural juice
90 g (6 tbsp) butter
125g (1/2 c.)soft brown sugar
1 teaspoon vanilla essence
125g (1/2 c.) self raising flour
Preheat oven to 180C (350F/Gas Mark4)
Grease a 20cm (8 in) round ring tin
Pour the melted butter into the tin and tip to coat evenly
Sprinkle with brown sugar
Drain the pineapple rings and reserve the juice
Cut the pineapple rings in half and arrange in the tin
Beat the extra butter and sugar until light and creamy
Gradually add each egg, beating well after each addition
Add the vanilla and beat until combined.
Fold in the flour alternately with 1/3 cup of the reserved juice
Spoon the mixture evenly over the pineapple and smooth the surface
Bake for 30-40 minutes or until skewer comes out clean when inserted into cake
Leave in tin for 10 mins before turning out onto a wire rack to cool.