← Nouns Cooking · Bakery

Ingredients

• 60 g Butter, melted
• 100 g light brown sugar
• 1 can pineapple rings in juice (about 435 g), drained, juice kept
• 8 glacé or maraschino cherries
• 115 g unsalted butter, soft
• 150 g caster (superfine) sugar
• 2 large eggs
• 1 tsp Vanilla extract
• 190 g plain flour
• 1½ tsp Baking powder
• ¼ tsp Salt
• 80 ml Milk
• 40 ml pineapple juice from the can

Method

1. Heat the oven to 180°C (160°C fan, 350°F). Pour the melted butter into a 23 cm round cake tin (not loose-bottomed), tilt to coat and sprinkle the brown sugar evenly over it.
2. Pat the pineapple rings dry and arrange them over the sugar, with a cherry in the middle of each ring and any spare cherries in the gaps.
3. Beat the soft butter and caster sugar for 3 min until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
4. Mix the flour, baking powder and salt. Fold them into the butter mixture in two goes, alternating with the milk and pineapple juice, until smooth.
5. Spread the batter gently over the fruit without moving it. Bake for 40–45 min, until golden and a skewer in the middle comes out clean.
6. Cool in the tin for 10 min only, run a knife round the edge, then put a plate on top and flip it over in one confident move. Lift off the tin and put back any fruit that sticks. Serve warm or at room temperature.

Tips

• Turn it out while it is still warm; if it cools completely, the caramel glues the fruit to the tin.
• Use pineapple in juice rather than syrup, or the cake gets too sweet.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats King Arthur Baking Once Upon a Chef