Pineapple upside-down cake
Preparation Time: 10 minutes
Cook Time: 40 - 50 minutes
Serves: Makes 1 large cake
This is a classic cake that's extremely simple to make!
Ingredients
125g butter or margarine, softened
80ml (65 g) light brown sugar
440g can pineapple rings, drained
8 glace cherries
Whole pecan nuts
200ml (160 g) white sugar
375ml (210 g) Snowflake self-raising flour
2ml salt
125ml milk
1 extra-large egg
Method
- Cream half the butter with the brown sugar and spoon onto base of lined and greased 23 cm round springform cake pan. Arrange pineapple rings on top of butter mixture and decorate with cherries and nuts.
- Cream remaining butter and white sugar together. Add egg and beat well until light and creamy.
- Sift flour and salt together and add, alternately with milk, to egg mixture.
- Spoon mixture over fruit and bake in a preheated oven at 180 °C for 40 - 50 minutes. Turn out onto a serving dish and serve hot with ice cream or cream.
