Pineapple Upside-down Cake
I've always wanted to make this, and my fiance has mentioned that he hasn't had one in a long time, so for Halloween I decided to make it. I used a recipe from this one book I bought, called The Essential Baking Cookbook. Enjoy.
3 oz unsalted butter (6 tbsp), melted
1/2 cup soft brown sugar
14 oz can pineapple rings in natural juice
6 red glacé (maraschino) cherries
4 oz (1 stick) unsalted butter, softened
3/4 cup caster sugar
2 eggs lightly beaten
1-2 tsp vanilla essence
1 1/2 cups self-raising flour
1/2 cup plain flour
1/3 cup desiccated coconut
1. Preheat the oven to 350F. Pour in the melted butter into a 9" round cake pan, brushing some of it up the sides. Sprinkle brown sugar over the base.
2. Drain the pineapple, reserving 1/2 cup of the juice. Arrange the pineapple rings over the base of the pan, five on the outside and one in the center, and put a cherry in the center of each ring.
3. Cream the butter and sugar in a small bowl with beaters until light and fluffy. Add the egg gradually, beating thoroughly after each addition. Add the vanilla essence and beat until combined.
4. Transfer to a large bowl. Using a metal spoon, fold in the sifted flours, then add the coconut and reserved pineapple juice. Stir until the mixture is just combined and almost smooth.
5. Spoon the mixture into the tin over the pineapple rings and smooth the surface. Indent the center slightly with back of spoon. Bake for 50-60 (preferably 50) minutes or until it passes toothpick test. Leave the cake in the pan for 10 min before turning out onto a plate to cool.
3 oz unsalted butter (6 tbsp), melted
1/2 cup soft brown sugar
14 oz can pineapple rings in natural juice
6 red glacé (maraschino) cherries
4 oz (1 stick) unsalted butter, softened
3/4 cup caster sugar
2 eggs lightly beaten
1-2 tsp vanilla essence
1 1/2 cups self-raising flour
1/2 cup plain flour
1/3 cup desiccated coconut
1. Preheat the oven to 350F. Pour in the melted butter into a 9" round cake pan, brushing some of it up the sides. Sprinkle brown sugar over the base.
2. Drain the pineapple, reserving 1/2 cup of the juice. Arrange the pineapple rings over the base of the pan, five on the outside and one in the center, and put a cherry in the center of each ring.
3. Cream the butter and sugar in a small bowl with beaters until light and fluffy. Add the egg gradually, beating thoroughly after each addition. Add the vanilla essence and beat until combined.
4. Transfer to a large bowl. Using a metal spoon, fold in the sifted flours, then add the coconut and reserved pineapple juice. Stir until the mixture is just combined and almost smooth.
5. Spoon the mixture into the tin over the pineapple rings and smooth the surface. Indent the center slightly with back of spoon. Bake for 50-60 (preferably 50) minutes or until it passes toothpick test. Leave the cake in the pan for 10 min before turning out onto a plate to cool.