Upside Down Pineapple Cake

Introduction & method

This recipe first appeared in the US in the middle of the last century, probably spurred on by the ready availability of pineapple in cans. It's a spendidly weird combination that just works.

Do the Topping

Grab a 20cm (8 inch) diameter cake tin with a removable bottom. Or a loaf tin if you want to be awkward like me. Mix together the 50 grams of butter and sugar until creamy. Spread this all over the bottom of the tin and halfway up the sides. Open the can of pineapple rings. Lift out the rings and arrange them in a single layer in the cake tin. Save the syrup or juice until later. Place a glacé cherry in the hole in each ring.

Make the Batter

Mix all the batter ingredients until you have a soft, smooth paste. You can do this by hand but a stand mixer is obviously easier, if you have one.

Assemble the Cake

Heat your oven to 160°C (320°F) for a fan/convection oven, 180°C (356°F) conventional, gas 4. Pour/spoon the batter over the pineapple and smooth the top with a palette knife.

Bake the Cake

Put the cake in the oven and bake for 45-55 minutes. Test it for doneness by inserting a skewer into the centre. If it comes out dry, the cake is baked. Take it out of the oven, place a plate over the top and filp it over. Keep it in the tin for about 5 minutes, then take the tin off. Drizzle the syrup/juice from the pineapple can all over the cake. You can eat this on its own, hot or cold. Or serve it with ice cream or custard.