Old fashioned pineapple upside-down cake

    (408)
    55 min

    This is an old, classic recipe that's still a family favourite.


    405 people made this

    Ingredients
    Serves: 16 

    • 110g (4 oz) butter
    • 220g (8 oz) light brown sugar
    • 1 (432g) tin sliced pineapple
    • 10 glace cherries, halved
    • 145g (5 oz) plain flour, sifted
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 4 eggs
    • 200g (7 oz) caster sugar
    • 1 tablespoon butter, melted
    • 1 teaspoon almond extract

    Method
    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Preheat the oven to 170 C / Gas 3.
    2. In a 25cm heavy, ovenproof frying pan (I use a cast iron pan), melt 110g butter over very low heat. Remove from heat, and sprinkle brown sugar evenly over pan. Arrange pineapple slices to cover bottom. Distribute cherries around pineapple; set aside.
    3. Sieve together flour, baking powder and salt in a bowl.
    4. Separate the eggs into two bowls. In a large bowl, beat egg whites just until soft peaks form. Add caster sugar gradually, beating well after each addition. Beat until medium-stiff peaks form.
    5. In a small bowl, beat egg yolks at high speed until very thick and yellow. With a spatula, using an over-and-under motion, gently fold egg yolks and flour mixture into whites until blended. Fold in 1 tablespoon melted butter and almond extract. Spread batter evenly over pineapple in frying pan.
    6. Bake for 30 to 35 minutes or until surface springs back when gently pressed with fingertip. Loosen the edges of the cake with a knife. Cool the cake for 5 minutes before inverting onto a serving plate.

    Tip

    For an even lighter cake texture, use 145g extra fine sponge flour instead of plain flour.

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    Reviews & ratings
    Average global rating:
    (408)

    Reviews in English (348)

    6

    The first time you make this leave yourself an hour to prepare and about 35-40 mins to cook. I split the recipe between two le-creuset omlette pans so we got two smaller cakes and the pan works well in the oven. Never made a cake this way before and I have to say I was a bit concerned about how much butter I had when it had melted but the ingredients were spot on for the two pans. Make sure you whisk the egg whites really well before you start adding the caster sugar, the next time I do it I will take more care at that stage. We had friends round for dinner and everyone absolutely loved the cake with some custard. I have to say I was really pleased with the result, perfect light sponge with a caramelised pineapple and cherries. I too used vanilla essence instead of almond but only because I didn't have any in the larder. The flavour was amazing and this is going to be a staple for winter sundays I think. Once you have done it a few times I think prep time could be got down to about half an hour. You just need to be careful with the folding to make sure you end up with a nice light sponge like I did. Also make sure you let the pineapple rings stand for a while to drain as that can sometimes make the difference between whether it is too wet or not?  -  18 Sep 2011

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    5

    This recipe sounded like it would be great, unfortunately it was not! It took way more than the listed time to cook and it was not very tasty at all...kind of bland actually.  -  18 Jul 2008

    4

    cooked cake to the recipe and found it sunk and quite wet this is not something I have encountered before so I was really dissappointed as it was a cake we had been waiting to try for a while  -  03 May 2011

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