Pineapple upside down bundt cake

    I wanted to make a pineapple upside down cake that wasn't too sweet or dense. This seems to check both boxes- hope it is liked! Leave a review or comment - positive or negative!😢😃

    debsmth9

    West Midlands, England, UK
    1 person made this

    Ingredients

    • 200g Plain Flour
    • 200g Golden Caster Sugar
    • 125g Softened Unsalted Butter- room temp
    • 125ml Soured Cream- room temp
    • 3 medium/large eggs- room temp
    • 1/2 tsp bicarbonate of soda
    • 1/2 tsp vanilla extract (more to taste if liked)
    • 1/2 tsp ground nutmeg ( more to taste if liked)
    • 1/2 tsp ground cinnamon (more to taste if liked)
    • 432g tin pineapple rings( 8), drained, juice reserved, dry the slices gently
    • 8 Glacé Cherries
    • 100g unsalted butter
    • 100g brown sugar

    Method

    1. Pre-heat oven- fan 160°c fan. Heat 100g butter & 100g brown sugar on very low heat until melted & smooth- can add a splash of rum & mix well if liked. Prepare BUNDT tin with pineapple slices coated in this mix- place the slices all the way around, add a cherry to the middle, set aside ( this is the BUNDT tin I used)
    2. Sift flour with bicarb, nutmeg & cinnamon.
    3. In a mixer cream golden caster sugar with softened butter until light & fluffy.
    4. Add eggs one at a time, beating well after each addition.
    5. Beat in vanilla extract.
    6. Take mixer bowl off the mixer stand and continue by hand.
    7. Using a silicone spatula, mix in soured cream until smooth, gently fold in flour with the bicarb/nutmeg/cinnamon, add a tbsp of the reserved pineapple juice & mix gently until smooth. Batter should be a slow dropping consistency, when making this recipe I actually used 4tbsp of the reserved pineapple juice.
    8. Evenly & gently place the mixture into the tin with the pineapple rings & cherries, smooth the top. Place the tin on a baking tray.
    9. Bake for 35-40mins until it passes the skewer test- this cake was cooked at 35mins on my oven
    10. This is where it gets tricky, when done, cool in tin for about 5mins, cut a circle of greaseproof to fit the serving plate you are going to use- put greaseproof over tin & serving plate over this- then flip!!, leave in this position for about 5mins, then hopefully you can easily remove the tin!
    11. Leave to cool on a wire rack- serve which ever way you like!

    Tip

    Please let me know if you find any issues with this recipe- thank you so much. Hope you enjoy making it!!

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